Launched on 2 July 2024, the dairy is the only BRCGS-accredited liquid milk facility in Wales, meaning it is the only facility able to supply major retailers in Wales with Welsh milk. By removing the need for Welsh milk to be transported to bottling plants in England, Pembrokeshire Creamery is reducing food miles, increasing supply chain efficiency, creating new skilled jobs, and supporting local farming communities.

Pembrokeshire Creamery, which has created around 80 new jobs, has the capacity to bottle more than a million litres of milk a week and has recently announced major deals to supply own-branded milk to Asda and Lidl stores across Wales. When the dairy reaches full capacity, it will be able to supply around 2 million litres of milk a week.

The development of Pembrokeshire Creamery was initially supported by the Welsh Government and Pembrokeshire County Council when they formed a joint venture to create the Pembrokeshire Food Park. This was instrumental as it created the plots and infrastructure required (drainage, water, and power) for Pembrokeshire Creamery to locate its new state-of-the-art dairy.

Subsequent Welsh Government support was awarded with £5 million grant funding through the Food Business Investment Scheme and an additional £1.4 million of grant funding from the Food Business Accelerator Scheme.

Funding support has also been provided by HSBC and to date, nearly £20 million has been invested in the site to process high-quality Welsh milk that is farmed, bottled, and sold in Wales.

The company recently announced plans to support the development of a second milk processing line and automated trolley fillers, meeting the growing demand for locally sourced Welsh milk while ensuring the industry’s future sustainability.

Commenting on the opening, Mark McQuade, managing director of Pembrokeshire Creamery Ltd said:

“This has been a great opportunity to celebrate our early successes and all that means for the people that we’ve employed and the dairy farmers who we work with. We’re creating new markets with major retailers for authentic Welsh milk which in turn is helping us complete our mission to deliver sustainably sourced Welsh milk, bottled right here in Wales while offering a fair and transparent price to farmers.

“We are already committing to more investment and increasing our capacity – and we would like to thank all of the people locally, our staff and suppliers, who have supported us as we’ve built and opened our new state-of-the-art facility,” he said.

Huw Irranca-Davies, cabinet secretary for Climate Change and Rural Affairs, said:

“I am delighted that the new Pembrokeshire Creamery has started processing Welsh milk for Lidl and Asda. This new facility, supported by Welsh Government Rural Development investment underlines the commitment of the Welsh Government to the dairy sector in Wales. This investment ensures that milk which previously had to be transported to England is now processed in Wales. As a result, Welsh consumers will now be able to buy Welsh milk, produced in Wales.

“This commitment is part of our vision for achieving growth and productivity improvement which benefits the workforce, people and society. It also supports the industry to reach high levels of sustainability, raising the Food and Drink industry’s reputation in Wales, the UK and overseas,” he said.

Led by an experienced team, Pembrokeshire Creamery emphasises fair pricing for farmers who tirelessly produce high-quality Welsh milk. Their commitment extends to paying a fair market-related price for dairy farmers, environmental sustainability, and animal welfare, which is consistent with their aspiration to be at the forefront of the dairy industry.

At the heart of Pembrokeshire Creamery’s mission lies a commitment to sourcing 100% of its milk from Welsh cows, reducing food miles, and supporting local farming communities. Their ultimate goal is to be the leading supplier of Welsh milk.

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Which is interesting in itself, as Facebook is not really what the kids go for nowadays. Instagram, TikTok, perhaps, but Facebook is definitely “boomer tech” as the kids call it.

But it’s all good and I hope they get a good response and lots of vlogs to choose from.

Meanwhile, it’s also the launch of the sixth Mind Your Head campaign for farming in the UK this week, with the focus on taking actions to break down barriers to talking about mental health in agriculture. The Farm Safety Foundation (Yellow Wellies) notes that farming has the poorest safety record of any occupation in the UK, and when farmers don’t take care of themselves with lower levels of mental well-being, they tend to make poor safety decisions on-farm, leading to accidents. Farming accounts for 1% of the working population but an alarming 18% of all workplace deaths (HSE Fatal Injuries in Agriculture, Forestry & Fishing Report in GB 2021/2022) A total of 22 farm workers lost their lives on UK farms over the past year. And, there were 36 suicides in farming in 2021/22. Not great reading, those statistics.

To that end, measures are being taken to raise awareness and offer more help to make sure they are talking about their well-being. There’s also the Five-A-Day challenge underway, or five things one can do every day to look after their mental health. These are all to the good. Remember, when in doubt, talk to the person. Sometimes it’s the littlest thing such as discussing the weather, or asking if they’re all right. You never know how much the smallest effort may make. And download that little book from the Yellow Wellies.

www.farminguk.com, www.yellowwellies.org

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

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It being the World Cheese Awards, the selection was vast, with over 4,400 cheeses from 900 producers globally. The Guild of Fine Food offers a logistics class worth noting, as it collects cheeses from 19 points throughout the world, and then consolidates them on tables in a hall in Newport, or another country in Europe, every year.

For example, last year all the cheeses went to Oviedo, Spain. Next year, it’s Trondheim, Norway. To get all those cheeses from their respective homelands to the judging location is a marvel of moving things around, in my humble opinion. The fact that they’re largely still in great shape is another wonder.

I won’t even mention the many judges from many countries, who converge on the locale to taste and judge the cheeses. Again, logistics. These folks should be in the military, they’re that good at moving things. And you’d want them working on whatever side you’re on.

Sadly, the Ukrainians were not able to host this year due to their war, but Oksana Chernova made an appearance via video link and there was a selection of Ukrainian cheeses to try at the lunch that was put on for the judges after the morning’s tastings. See the November issue of Dairy Industries International for her latest update on the Ukrainian situation for cheese makers. The awards once again prove that we are more alike than different, when it comes to dairy.

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

The post A Welsh welcome appeared first on Dairy Industries International.

The World Champion Cheese rose to the top of the record-breaking 4,434 entries in this year’s World Cheese Awards, where the best cheeses from around the globe went head-to-head at the world’s largest cheese-only event. The cheeses were scored on aspects such as the appearance of the rind and paste, as well as the cheese’s aroma, body, and texture, with the majority of points awarded for flavour and mouthfeel.

Dennis Kaser, international marketing manager of Le Gruyère AOP comments on the success: “this is a result that shows the quality behind all these people working together; 1900 milk producers, 155 cheesemakers and 11 refiners. This collaborative work results in such a high-quality cheese style, which is loved by the consumer. I’m so very proud to be representing Le Gruyère. Huge congratulations to cheesemaker Vorderfultigen and affineur Gourmino.”

This Le Gruyère AOP surchoix is a matured cheese made from raw cow’s milk which is full-bodied with a slightly crumbly texture.  It was described as a “really perfect handcrafted cheese, smooth in your mouth and melting on your tongue” by the Super Jury member Christian Zuercher from Mifroma. The tense finale unfolded with Gorgonzola Dolce DOP, made by De’ Magi from Italy, coming in second place.

The 4,434 international cheeses were sent to Wales by boat, truck, train, and plane via 19 consolidation points around the world, removing barriers to entry for many artisan cheese producers. Each were closely examined by the panel of judges, featuring cheesemakers, cheesemongers, buyers, chefs, retailers, and writers, to deem if they were worthy of a Bronze, Silver, Gold, or Super Gold award.

The crowds watched on as some of the finest palates in the global cheese community debated the best of the best. Through the judging process, 4,434 became 98 Super Golds and then 16 finalists. These cheeses went on to be re-judged by the International Super Jury, which included Cathy Strange from Whole Foods Market (USA), Patricia Michelson from La Fromagerie (UK), Denis Priimagi from Cheese Kingdom (Ukraine) and Davide Fiori from Luigi Guffanti 1876 (Italy), who put forward their preferred cheeses live on World Cheese TV, which was streamed globally, before crowning this year’s World Champion Cheese.

The top 16 includes:

1. Le Gruyère AOP surchoix, by cheesemaker Vorderfultigen and affineur Gourmino
2. Gorgonzola Dolce DOP from De’ Magi
3. Grosse Tomme de Bufflonne Cave Jacobine from Prolactine France
4. Âlde Fryske from De Fryske
5. Tomme de chèvre Cave Jacobine from Prolactine France
6. PATA DE MULO CURADO LOS PAYUELOS from Quesería Artesanal Los Payuelos
7. Greensward from Murray’s Cheese
8. Devon Blue from Ticklemore Cheese
9. Spenwood from Village Maid Cheese
10. Grosse Tomme de chèvre Cave Rousseau from Prolactine France
11. Sinodun Hill from Norton and Yarrow Cheese
12. Gorwydd Caerphilly from Trethowan’s Dairy Ltd
13. Großer Deichkäse 12 Monate from Rohmilchkäserei Backensholz GmbH & Co. KG
14. MA-TRU’ Pecorino Amatriciano from F.LLI PETRUCCI SRL
15. L’Ambra di Talamello from Rocca Toscana Formaggi S.R.L.
16. Gentenaer from Little Cheese Farm

Lesley Griffiths, Rural Affairs Minister of the Welsh Government, principal global partner of the World Cheese Awards, says: “I am proud Wales has hosted the world’s biggest cheese awards. This really is the ‘World Cup of Cheese’ and a celebration of excellence in cheese making from around the globe. In addition to the exceptional cheesemakers, we have welcomed 250 experts from 38 different countries to judge and a Super Jury of 16 judges to select the coveted World Champion Cheese. It has also been great to see the strong Welsh presence at the awards who have been able to showcase their high-quality products. A huge congratulations to all of the winners and everyone competing this year.”

John Farrand, managing director of the Guild of Fine Food, organisers of the World Cheese Awards, comments: “What a finale. This year’s World Cheese Awards has been a huge success and Wales has been the perfect canvas for this colourful event. We’ve seen more entries than ever before and it’s great to see such a range of styles and regions represented. To crown Le Gruyère AOP surchoix as this year’s World Champion Cheese is so well deserved. The judges in the room today, our cheese experts from all over the world, were clearly blown away by the quality of the cheese and dedication shown by all the cheesemakers. I’d like to thank our judges, sponsors and partners, particularly the Welsh Government, for all their continued support and for helping this year’s awards to be bigger and better than ever before, giving the global cheese community a day of well-earned celebration.”

This year’s World Cheese Awards was the 34th edition and has seen more entries than ever before with a record-breaking 4,434 cheeses submitted from 42 countries and 900 companies from around the globe (10.9% UK based, 89.1% international). The cheeses included increased entries from Canada, Argentina, Slovenia and Israel, whilst India followed its first entry in 2021 with several more this year and the Ukraine saw a huge increase in entries after the World Cheese Awards was moved to Wales from its original 2022 location of Kyiv.  Well-established cheesemaking nations such as France, Italy, Spain, and the United Kingdom were well represented by both returning and new entrants, with a notable increase in Swiss entries.

All entries were judged in a single day, as 250 experts from 38 different nations studied their appearance, texture, aroma, and flavour. Bronze, Silver, Gold, and Super Gold accolades were awarded during the morning session before the Super Golds were reassessed to find this year’s top 16 cheeses and this year’s World Champion Cheese.

Keep up to date on socials: @guildoffinefood #WorldCheeseAwards

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And given the growing appetite in the UK and internationally for its products, Mona Dairy is aiming to recruit more than 80 direct suppliers over the coming months. 

Representatives from the Anglesey site – set to begin production in October – will be at the Royal Welsh Show in Builth Wells until Thursday. 

Commercial manager Simon Offord said a huge rise in demand – they will need more than 9,000 litres for every ton of cheese manufactured – means they have had to double the number of farmers supplying milk to the 25,000 sq ft development. 

Based on Mona Industrial Park and supported by a £3m grant from Welsh Government, he revealed there are plans to further expand the net-zero facility to manufacture Edam, Gouda, Cheddar, and a range of artisan cheeses. 

“We have received amazing feedback while here at the Show and encourage farmers who want to find out more to come and see us on Stand D357,” said Simon. 

“There has been significant interest in the development of Mona Dairy and its net-zero capabilities, so we are here to discuss that, and partnership opportunities given the vast scale of the operation we will be unveiling later this autumn.” 

He added: “External pressures and challenges have faced all industries, from the pandemic to global issues, but we now have a fantastic team in place and are moving forward with big plans for the future. 

“Having top quality direct milk suppliers on-board is key to those plans, and we have already secured deals with some of the region’s leading farmers, so we are absolutely delighted.” 

Supplier relationship manager Christopher Reynolds hopes to garner even more contracts in the days ahead. 

“Being here at the Royal Welsh Show has given us a major boost and I’m sure during the rest of our time here we will continue to see farmers signing up to produce milk for Mona Dairy,” he said. 

“It has been a marvellous celebration of agriculture and farming in Wales, and we have met some incredible people – thanks to everyone who has visited us so far, we look forward to working with you.” 

The post New cheese factory is recruiting 80 milk suppliers to meet dairy demand appeared first on Dairy Industries International.

“We are absolutely delighted to win this award,” said Geraint Richards, chief ice cream creator for Minolis, and co-owner with his wife Emma of the adjacent Basil & Rusty’s parlour who made the award-winning ice cream. “Our success is all down to my late Dad, Lewis, who created this recipe that we still use today, and my Mum, Sue, who with a little help from us has carried on this award-winning ice cream making business after my Dad passed away in 2017.”

Geraint adds: “Our retail arm – Basil and Rusty’s is a family run ice cream parlour set in beautiful countryside, serving delicious ice cream desserts and gourmet coffee in a very relaxed friendly atmosphere. My mum is an integral part of our business as well. A fair description of the business dynamic is that Emma and Sue are the engine and ensure the essential work is done. I make the ice cream and talk a lot. And our kids Tess (9), Ted and Belle (both 7) are the chief tasters.”

The ice cream made under the Minolis of Machen brand is only available at the Basil and Rusty’s parlour and café and at the annual Royal Welsh Show on the Minolis of Machen stand under the grandstand.

The parlour sells the original seven classic flavours Minolis created (Dairy Vanilla, Wild Strawberry, Chocolate, Mint Chocolate Chip, Dairy Toffee, Rum and Raisin, Dairy Coffee) but keeps these up to date by creating special sundaes with high quality sauces and toppings to give different flavour combinations. They also serve superb waffles. Their new Lemon Crunch ice cream won a Diploma of Merit at the same competition.

The business sells cakes from a local cake maker who uses whole, natural ingredients, and they offer gourmet organic coffee from a small roaster just down the road. The milk and cream used in the ice cream also comes from a small, local family business. They aim to keep supply chains as local as possible and support small producers. Basil and Rusty’s will also start serving pizzas this summer.

For more information on Basil and Rusty’s visit its Facebook page: @basilandrustys

The National Ice Cream Competition is the ‘Oscars’ of the ice cream awards. It is held every year by the Ice Cream Alliance (ICA), the UK trade association for the ice cream industry. Hundreds of products are submitted across 13 categories, ranging from Best Vanilla to ‘Alternative’ category products which includes those free from the top 14 allergens, dairy-free, low-fat, high-protein, no-sugar, and others. Submissions are judged blind by ice cream experts – making the results the most prestigious in the country.

“Congratulations to Geraint, Emma and Sue,” commented Zelica Carr, ICA CEO. “The ice cream sector has had a challenging time over the last two years. This family show that the sector has overcome these challenges and has bounced back better than ever for 2022 and the future.”

The National Ice Cream Competition has been running for 77 years and bestows a badge of quality and excellence on all those that win. It was judged by 43 experts over two days at the Ice Cream and Artisan Food Show 2022.

For more information on the Ice Cream Alliance visit: www.ice-cream.org.

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The fifth-generation Aberdeenshire family run firm has secured a distribution deal with Sainsbury’s to supply its Honeycomb ice cream and new flavour, Strawberry Swirl to 500 stores south of the border.

It comes after Mackie’s appearance on the BBC’s ‘Inside the Factory’ programme in which Gregg Wallace toured the farm and made his own batch of Honeycomb ice cream – the farm’s best-selling flavour after Traditional.

The new listings will build on recent market growth in England and Wales, with the 2021 financial figures revealing a growth of 40%.

An estimated two million people tuned in to watch Mackie’s on ‘Inside the Factory’; and the programme encouraged an increase of sales for Honeycomb ice cream by more than 200%.

On top of the Aberdeenshire brand’s primetime BBC feature, it has undergone its first brand refresh in 30 years, having invested significantly in market research, digital advertising and summer promotions with guidance from brand agency Curzon marketing.

Stuart Common, sales director at Mackie’s of Scotland, has hailed the listings as an important milestone, as it means that fans of its widely available Traditional Real Dairy ice cream will be able to easily access more flavours.

He said: “We are delighted with both the take-up and feedback from Sainsbury’s who have decided to add our newest flavour and a well-established favourite to its portfolio.

“This is a really encouraging start to the year and securing these new listings and extending existing arrangements is building on a trend which saw us grow sales in England and Wales by more than 40% in 2020/21.

“While always very happy to see our established flavours finding their way to more consumers over a wider geographic spread, we are especially pleased that our investment in developing new flavours has received a warm welcome by one of the UK’s leading retailers.

“For so long fans of our ice cream have looked on enviously at those in Scotland who can try a broad range of our products. It’s great to be getting second and third flavours into English and Welsh stores.”

For more information about Mackie’s, visit: www.mackies.co.uk

The post Mackie’s scoops up new distribution deal with Sainsbury’s appeared first on Dairy Industries International.

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.

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

Lauded as the cream of sustainability and innovation in the sector, Mona Dairy was visited by Australia’s High Commissioner George Brandis QC and Virginia Crosbie, MP for Ynys Mon.

The 25,000 sq ft Anglesey facility will be the most modern anywhere in Europe, capable of producing 7,000 tonnes of Welsh and continental cheeses every year.

Just weeks after the UK signed a historic trade deal with Australia – expected to unlock more than £10bn in contracts annually, and worth a reported £60m to the Welsh economy – Mr Brandis congratulated Mona Dairy managing director Ronald Akkerman and colleagues for bringing their vision to fruition.

He added: “One of the great winners of this trade agreement is the processed food sector.

“Welsh cheeses produced from Welsh farm-supplied milk will be one of the beneficiaries of the deal, so there are opportunities to be seized.”

Based on Mona Industrial Park, the dairy was built using the most modern production technology available.

Creating 100 jobs and running entirely on renewable energy, it will be a zero combustion and zero emissions site benefiting from circular systems for inputs such as water and heat.

Mr Akkerman said the project will set new standards for the industry, blending traditional and revolutionary methods to produce Edam, Gouda, Cheddar, and a range of artisan cheeses using milk from local farms.

“This factory is the largest development in the food sector in recent times and is attracting a great deal of interest from across the industry globally,” said Mr Akkerman.

“It is very exciting to now be able to show people around the plant as it is nearing completion.

“We thank Mr Brandis and Mrs Crosbie for coming to see first-hand what an innovative project this is, for us, the region and the dairy sector.”

Mrs Crosbie added: “With a clear focus on sustainable and ethical cheese production, Mona Dairy will set new standards for the industry and the world.

“It is wonderful to see such a market leading initiative on Ynys Mon, which will create 100 jobs for the area. All with sustainability firmly at its core.”

Mona Dairy’s core ethos is to deliver a better, fair, and transparent deal for farmers, whilst building their sustainability and environmental credentials and encouraging regenerative dairy practices.

Mr Akkerman said: “We want to do this because not only is it fundamental for the environment, there’s also much greater demand from consumers for brands that have sustainable credentials.

“We can deliver that, as our production facility is well positioned to give the products created here a global competitive advantage.

“It’s an exciting time for us and for the industry – we can’t wait for the process to begin.”

Visit www.monadairy.com for more news and information from Mona Dairy.

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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.

• Packaging specialist Serac has launched its new LINEA XS, an all-terrain filler for medium outputs.
• Gemak has been awarded the contract for “Project Dragon” to manufacture, install and commission a state-of-the-art whey processing and concentration facility and a cheese CIP plant for South Caernarfon Creameries.
• After five years of work and an investment of €45 million, Lactalis Ingredients was able to inaugurate its new whey drying tower on its Verdun factory (France).
• Asian dairy producer Yili Group is launching the Indonesia’s largest ice cream production base – click here to also watch our latest video on the launch.

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

SCC’s investment comes as a part of a three-year expansion plan to increase production from its current level of 15,000 tonnes of cheese a year to 23,000 tonnes. The investment by SCC is being supported by the Welsh Government with a £5 million grant from their Food Business Investment Scheme. The dairy co-operative has increased its turnover by 100% over the last five years under the leadership of its managing director Alan Wyn-Jones, who said: “We’re pleased to start the next phase of our business growth strategy which will make us even more resilient, efficient and sustainable in what is a ferociously competitive global industry.”

Established in 1986, Gemak is a specialist, in design and manufacture of world-class hygienic processing equipment and engineered solutions for Dairy, Beverage, Food, Plant based and Chemical sectors with a team of over 250 people. Gemak operates from 3 manufacturing sites and 4 sales & service locations in Ankara – Turkey, Manchester – UK, Chicago – USA, Dubai – UAE and Ottawa – Canada. There are six business units namely R&D, design, manufacturing, assembly and installation, automation and sales & service.

South Caernarfon Creameries is Wales’ oldest and largest dairy co-operative which has been farmer-owned since 1938. SCC manufactures and packs over 40 varieties of Welsh and British cheeses using the locally sourced Welsh milk from their 140 farmer members, together with the skills and knowledge garnered over the generations, allowing SCC to produce exceptional quality cheeses.

SCC products have been recognised by major awards including the International Cheese Awards, British Cheese Awards, Global Cheese Awards and World Cheese Awards. SCC supply their cheese to regional, national and international markets.

Managing director Alan Wyn-Jones said: “We have gone through a detailed design, URS and tendering process in selecting the technology partner for SCC’s for first phase of “Project Dragon” as part of our growth plan for the next three years. Gemak was chosen due to their quality, technology, ability to integrate into our existing processes and systems, lead time and competitiveness. I would like to congratulate Gemak for being awarded the whey and CIP processing contract and we are looking forward to a long and successful partnership with them. We would also thank our project management partner Integrated Food Projects for their support in this process.”

Kursat Uysal from Gemak UK said: “We are very proud and excited to have been chosen by SCC as their technology partner for this project, an important step for Gemak in entering the UK whey processing market. Following the opening of our new assembly plant in 2019 and another assembly plant in early November 2021 we are able to offer up to 85% of complete factory installation work to be done at our premises reducing installation and commissioning time at our customers site by 8-12 weeks and disruption caused to customers by having contractors on site which has proven to be very popular and at times a necessity during these unprecedented times with restrictions and uncertainty giving us complete flexibility and USP.”

The state-of-the-art plant will be capable of processing whey at a rate of 30tph and concentration up to 30% total solids. It will also include a cream processing plant, storage and CIP unit. As part of the contract a brand new CIP unit for the existing cheese plant will also be supplied.

The project management is provided by project lead Andrew Lyons from Integrated Food Projects (IFP) who said: “The plant was designed to deliver an optimal operational efficiency and sustainable solutions with stringent kpi’s on waste levels, utility consumptions, operating costs and Must Win Battles. The new facility will strive to achieve carbon zero operation.”

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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.

• Upland dairy in Germany is investing around €20 million in a new, ultra-modern production building in Usseln, due to open this autumn.
• A new £20 million Welsh cheese project is set to create 100 jobs on Anglesey and become the most sustainable factory in Europe.
• Dairy Partners, a British dairy company manufacturing Mozzarella and pizza cheese products for customers globally, has unveiled plans for a new £15m cheese production facility.
• Royal DSM has unveiled the launch of a fully automated system designed to be used in combination with DSM’s internationally validated Delvotest plates to optimise antibiotic residue detection in milk.

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

The north Wales farmers co-operative won Best Territorial Cheese and Best Welsh Cheese for its Double Gloucester cheese, which is made to a traditional recipe, rich, buttery and mellow in taste.

Ffion Davies, national account manager at South Caernarfon Creameries, said: “As a business we are delighted to have won two awards for our Double Gloucester cheese in the Virtual Cheese Awards. We are proud of the great quality cheese we produce at South Caernarfon Creameries, using only the finest Welsh milk, produced by our 136 welsh farmers from across north and mid Wales.

“As the business slowly returns to the ‘new normal,’ it is great to have something to celebrate.”

Based on the Llyn Peninsula, South Caernarfon Creameries (SCC) is Wales’ oldest and largest dairy co-operative. It first started operating in 1938 when John Owen Roberts had a vision of all dairy farmers working together to enable them to market their own milk.

Today, SCC has 136 Welsh farmers from across north and mid Wales supplying milk for use in the production of its award winning cheese and butter.

The Virtual Cheese Awards were launched in 2020 during the Covid-19 pandemic to promote and celebrate the fantastic British cheese industry in a time of great need.

Food and Drink Wales was the main sponsor of this year’s Virtual Cheese Awards.

Commenting following the awards, Welsh Government Minister for Rural Affairs and North Wales, and Trefnydd Lesley Griffiths, said: “I would like to congratulate South Caernarfon Creameries on its success.

“We have a proud tradition of cheese-making in Wales and it forms a major part of our booming food and drink industry. From artisan to larger producers, we boast an impressive list of award-winning cheeses and I’m certain this will continue to grow over the coming years.

“I’m also delighted that Food and Drink Wales were the headline partner of the 2021 Virtual Cheese Awards, which promotes and celebrates excellence within the industry.”

For a full list of winners of the Virtual Cheese Awards, visit: www.virtualcheeseawards.com.

For more information about South Caernarfon Creameries, visit: sccwales.co.uk.

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The £3m grant from the Business Innovation and Tourism Escalator Scheme (BITES) will see the Mona Island Dairy factory become the most sustainable in Europe, running solely on renewable electricity.

The funding will support production of Welsh and continental cheeses at the 25,000 sq ft facility, based on Mona Industrial Park, Holyhead.

Additional money in the form of loans and equity will contribute to the £20m site conversion, which is due for completion in September 2021.

When finished, the factory will be the most modern anywhere on the continent, capable of producing 7,000 tons of cheese a year.

Managing director Ronald Akkerman says the move will see turnover rise to £25m by 2022 and set new standards for the industry, as they look to blend innovative and traditional methods to create Cheddar, Gouda, Edam and a range of artisan cheeses using milk from local farms, overseen by chairman David Wynne-Finch.

“The product range offered to the retail and food service sectors will be for restaurant menus, wholesalers and customers who will be able to choose the type of cheese (brine or dry salted), the fat content, the shape (block or traditional wheel) and have the option of selecting additional ingredients such as herbs and spices,” said Mr Akkerman.

“This will result in premium own label products being produced in significant volumes or in relatively small batches.”

He added: “The cheese production line has been built to accommodate the company’s future growth ambitions.

“Different milk streams can be processed into specific niche products, such as organic cheese. Biodegradable wastes such as milk residue will be processed at the nearby Mona Biogas plant on Anglesey and all the process water will be recovered from the whey concentration, thereby minimizing the intake of potable water.

“This will make it the most environmentally friendly factory in Europe, running completely on renewable electricity.”

Artist’s impression of how the factory will look on completion

Mr Akkerman revealed that Mona Island Dairy will collaborate closely with customers to identify market trends, develop new products and create a distinct competitive advantage at retail and food service level.

“This is the largest new development in the food sector in North Wales this year and is attracting an enormous amount of interest across the dairy and cheese industry in the UK and Europe,” he said.

“Linking the Welsh Government with academia and entrepreneurs in the region has formed a strong triple helix that will help to get the economy going again.

“The focus will be to develop long-term partnerships with anchor customers and milk suppliers – it’s an exciting project, fantastic for the industry and the region.”

The Minister responsible for Rural Affairs and North Wales, and Trefnydd, Lesley Griffiths, is reportedly delighted the project is on track to eventually create more than 100 new jobs for the area.

She said: “This is excellent news for Holyhead, Anglesey and the wider area. It is good to see that milk from local farms will be used in the production of the cheese which will be a boost for the dairy industry, and it is great to see the measures taken to minimize the impact on the environment.

“I am pleased the Welsh Government is supporting this facility which will create over 100 new jobs, which is very positive for the region.”

Meanwhile, Dr Graham Jackson, from Wrexham Glyndwr University Business School, has joined the Board of Mona Island Dairy as Director with responsibility for Strategic Development and Corporate Governance.

For more information, visit: www.monadairy.com.

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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.

• Lactalis Ingredients is expanding its milk powder range with a new whole milk powder to meet the demand of manufacturers wishing to formulate organic food products.
• Netherlands-based SVZ International has launched new fermented red beet ingredients for manufacturers in the dairy industry.
• Chr Hansen is launching the next generation of FreshQ cultures, specifically developed to unlock the benefits of bioprotection, for application in fermented dairy products.
• Enzyme specialist Biocatalysts Ltd is extending its range of Kosher and Halal certified enzymes specifically targeting the dairy protein market.
• Arla Foods Ingredients has joined Global Alliance for Improved Nutrition (GAIN) partners to develop a new business model for affordable nutrition in Ethiopia using papaya waste, milk and whey-based ingredients.

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

P517MDP is a highly efficient exopeptidase that achieves >40% degree of hydrolysis in casein protein. Hydrolysing casein with P517MDP breaks it down into its smaller component parts: peptides and amino acids which increases its solubility and improves its digestibility making the casein protein hydrolysate a more versatile ingredient that can be used in the production of foods for special medical purposes (FSMP*) including specialist infant and follow-on formulas.

Casein, like whey, is a complete protein containing all the essential amino acids required to support the healthy growth of human beings. The slower rate at which its amino acids are absorbed means that it can satiate hunger over a longer period and also reduce the effects of sarcopenia, natural muscle wastage, in elderly individuals. Casein’s amino acid composition makes it important for maintaining muscle strength, bolstering the immune system and promoting a healthy weight and metabolism.

Daren Bryce, commercial director, was asked about Biocatalysts Ltd commitment to extending its range of enzymes: “Biocatalysts Ltd are dedicated to providing a range of microbial alternative enzymes across the food sectors and developing specific enzymes that help our customers increase the value and functionality of their products. In this instance we are proud to help our customers more easily access casein hydrolysates.”

The post Biocatalysts Ltd launches new product for casein hydrolysis appeared first on Dairy Industries International.

This flooring design and installation project – at the company’s Felinfach plant, in Ceredigion, West Wales – saw Kemtile reunite with Whitland Engineering to build a new dryer tower that will increase capacity at this modern dairy production facility.

Using the latest membrane filtration and drying technologies, the plant produces Volac’s high-performance whey protein isolates for the sports and active nutrition markets, lactose for use in a range of food applications and base powders for young animal milk formulas. The site is also powered by a low-emission biomass CHP energy centre, helping to deliver a minimal carbon footprint.

Kemtile’s many previous hygienic flooring specifications for Volac, complete over a number of years, have included the installation of both Kagetec ceramic tiling and resin systems.

For this particular project, Kemtile specified 1576m² Stonhard Stonclad GS over four floors. This high-performance epoxy system cures to an extremely hard, impact-resistant mortar and offers the benefits of abrasion, wear and chemical resistance.

The Stonclad GS epoxy resin was then finished with Stonkote HT4 – a chemically resistant and hardwearing topcoat with a texture 2 surface profile for slip resistance, which makes it particularly suitable for this processing environment. Its addition further improves cleanability and aesthetics as it hardens to an attractive gloss finish and increases resistance to damage from abrasion and chemical spillages.

These specifications were complemented with 834msq of Kagetec GFK – a cost-effective, hygienic tiled floor system with the benefits of quick installation and high mechanical, load-bearing properties, resistant to thermal shock.

Kemtile’s co-polymer screed provided the base for the project and a stainless-steel gulley system and drainage channels – manufactured by from Wiedemann-Technik – were also installed.

Elgan Jones, chief engineer at Volac, said: “As a company, we enjoy a longstanding and successful relationship with Kemtile and we’ve brought them onboard to design and install a number of our flooring systems over the years. We are consistently impressed with the solution and installation they provide.”

Kemtile’s Mark Appleton said: “It’s always good to be asked back to design and install flooring systems for clients who are clearly happy with previous jobs and want to work with us again. It was a very challenging brief as we had restricted access to the multiple floors involved, but we did it with the help of Whitland Engineering. We hope that this is the latest of many more in the future.”

For further information, visit: www.kemtile.co.uk/sectors/dairy.  

The post Volac appoints Kemtile for hygienic flooring solution appeared first on Dairy Industries International.

The partnership, first launched in February 2019 and now in its third year, includes an exclusive ‘2 for 1 entry’ offer across promotional packs of Country Life, granting shoppers a free entry with the purchase of a full price adult or senior ticket to eligible English Heritage & Cadw sites across England and Wales.

With Covid-19 related government guidance having forced many English Heritage and Cadw sites to close for extended periods in 2020 and early 2021, the on-pack promotion, originally due to end in March 2021, has been extended for a further six months. All ‘2 for 1’ vouchers are now valid until 30 September 2021.

In an exciting new addition to the partnership, Country Life will also be the official supporter of English Heritage Members’ Week, taking place in the week beginning 12 April 2021. In this exceptional year, Members’ Week will involve a mix of ticketed on-site and online events to reward Members for their loyalty. Country Life branding and messaging will feature as part of event communications to English Heritage Members, with an online article dedicated to the history of butter also available exclusively for Members.

Emilie Grundy, marketing controller, comments: “Our partnership with English Heritage and Cadw has been hugely successful over the past two years and we’re delighted to not only extend our offer to shoppers, but to be the official supporter of English Heritage Members’ Week.

“The past year has been incredibly tough in ways we could never have imagined, and one of the impacts of restrictions has been the loss of freedom to visit wonderful sites and attractions such as those managed by English Heritage and Cadw. With ongoing uncertainty around overseas travel, UK-based tourism and sightseeing are expected to be top of mind for many Brits this year, so we want to give our loyal customers every opportunity to make the most of our ‘2 for 1′ offer.

“By sponsoring English Heritage Members’ Week we hope to connect and engage with loyal Country Life consumers but also with new audiences, many of whom have embraced a return to scratch cooking and home baking during the pandemic. Indeed, 2020 has seen a reversal of long-term sales decline in the butters and spreads category, which is now enjoying sustained double-digit growth. With our aligned brand values centring on British Heritage, we’re confident that the partnership will continue to drive interest on-shelf and across our partners’ marketing platforms.”

Refreshed promotional packs of Country Life, including 250g Salted and Unsalted blocks, 500g and 750g tubs of Country Life Spreadable and 500g tubs of Country Life Spreadable Lighter, have started landing in stores.

The post Country Life announces extension of partnership with English Heritage & Cadw appeared first on Dairy Industries International.

The investment at the Lake District Creamery will see new high-capacity cheese blockformers installed, as well as new water, milk, cream and whey handling processes. This marks the fourth stage of a multi-year investment totalling around £14m at the Lake District site since 2019, which has seen major upgrades including a new rapid chill store and improvements to milk processing equipment.

The investment at the Haverfordwest Creamery will see a new chilled-water plant delivered, as well as a significant upgrade to the whey process. This comes on the back of an £8m investment in the Haverfordwest site, completed last year, which included a new cheese tower, separators, additional milk silos, as well as the installation of a combined heat and power plant.

Overall, this £30m investment over the last three years will take processing capacity of both sites up by over 20%, ensuring First Milk is well placed to meet the growing requirements of customers in the UK and in export markets.

Commenting on the developments, Shelagh Hancock, chief executive, said: “We are committed to investing in our processing facilities to continuously drive operational efficiency, product quality and sustainability. This investment programme will unlock additional capacity, whilst helping us further enhance our award-winning product quality. What’s more, this capital spend enables us to reduce energy and water use, helping us to meet our ambitious First4Milk environmental targets and reinforcing our commitment to sustainable dairy.

“Including these new projects, we will have invested around £30m in our cheese production sites since 2018, ensuring our business is resilient and well-placed to meet the growing demand from our customers across the world,  helping us to further improve the returns to our farmer members for the long-term.”

The post First Milk announces £12.5m investment in cheese & whey processing facilities appeared first on Dairy Industries International.

Of the milk produced in Wales, the AHDB estimates just 52% was processed in the country. 902 million litres was processed into cheese, and a further 134 million litres processed into other products, including liquid milk. That left a milk surplus to be transported into England of 939 million litres.

The last official milk production figures in GB by country were produced in 2014/15 by the RPA. Over the last few years the AHDB has estimated milk production annually by using milking herd numbers and an estimate of yields. The milking herd in Wales reduced to 252K head in 2019, a 3K head year-on-year decrease. Yields are estimated to have averaged 7,854 litres per cow in 2019/20, up 1.3% on the previous year.

The post Balancing Welsh milk supplies appeared first on Dairy Industries International.