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

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

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Traditional methods of mixing in liquid food production often encounter problems with air entrapment and foaming, resulting in lost product. Foaming alone is estimated to cost approximately €276,400 annually in typical food and beverage production scenarios,[1] making this mixer an important technological evolution for F&B manufacturers aiming to reduce their total cost of ownership, boost margins and improve product quality.

The Tetra Pak Industrial Protein Mixer introduces a pioneering approach to mixing protein powders, which are a high value raw material. The new mixer combats foaming through a sophisticated design and multi-step process that includes reducing air ingress and employing advanced automation to optimise the mixing procedure. The result is a mixing process that is foam-free, which both minimises product loss and streamlines downstream processes, resulting in less downtime due to cleaning and equipment maintenance.  Foaming also causes oxidation, which decreases shelf life and is often combatted by the addition of de-foaming agents like silicon oil. These additives are not needed with the Tetra Pak Industrial Protein Mixer, leading to a product with fewer additives, reduced nutrient oxidation, and longer shelf life.

With 70% of consumers confirming that health has become more important for them over the last few years[2] , and the global market for active nutrition products expected to reach €80 billion by 2030,[3] protein-enriched food products, including powders, represent a growing market. The Tetra Pak Industrial Protein Mixer is poised to help F&B manufacturers make the most of this lucrative product category, catering to both current demands and emerging opportunities.

From whey powders to plant-based and fermentation-derived proteins, the mixer can be deployed across a broad spectrum of industrial applications. Furthermore, its capacity to manage production ranging from small trial batches to large-scale outputs of up to 50,000 litres per hour ensures both adaptability and efficiency.

Fiona Liebehenz, vice president key components, plant solutions and channel management at Tetra Pak, comments: “This progressive new Tetra Pak Industrial Product Mixer was the result of a customer approaching us with serious foaming issues at their factory, disrupting production and compromising product quality. After promising initial tests in mitigating this issue, our highly skilled team in Denmark continued to refine our approach through meticulous and lengthy testing. The end result is a mixer with multiple relevant new features and a five-step process that together eliminates the root causes of foaming, reduces product loss, and solves the customer’s challenge. It has exceeded expectations by far, leading to an immediate order from the customer.”

She continues: “This is just one example of our commitment to taking care of the immediate needs of our customers, not only solving the problem at hand but creating a solution to improve future productivity and profitability. By working in this way, we support manufacturers to capitalise on a multitude of opportunities for continued growth based on exceeding expectations of their own consumers and tapping into new markets.”

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Maintaining muscle mass is crucial for patient recovery, but with 1 in 4 people admitted to hospital suffering from disease-related malnutrition, this can present a challenge for healthcare providers. Improving patient adherence to medical nutrition programs is another focus for healthcare providers and one where medical nutrition companies are ideally placed to support, leading to positive patient outcomes.

Tackling the whey challenge 

Liquid oral nutritional supplements have traditionally been developed with casein proteins as these high-quality proteins naturally tolerate high-heat treatments. However, whey protein is higher in leucine and is more quickly digested than casein, resulting in faster and higher levels of blood plasma leucine and other essential amino acids.

Formulating medical nutritional supplements with whey protein has historically been challenging as most whey proteins are irreversibly denatured and polymerized into aggregates or gels when heated to high temperatures – a process which is required for creating stable oral nutritional supplements. FrieslandCampina Ingredients’ Nutri Whey ProHeat solves this challenge by leveraging a patent-pending microparticulation process. Microparticulation is achieved by thermal treatment forming small aggregates, ensuring the whey proteins’ stability under high heat treatment conditions. This means end products formulated with Nutri Whey ProHeat benefit from superior sensory properties such as a low viscosity and neutral pH alongside a clean taste from high-quality Dutch whey, which can support patient adherence, while also giving patients access to the additional nutritional benefits of whey protein.

Nutri Whey ProHeat supports formulations with up to 15% protein from whey and casein protein in a 2 kcal/ml solution. Thanks to this advanced ingredient, brands around the globe can leverage the nutritional power of whey to enhance patient recovery with appealing oral nutritional supplements.

Vicky Davies, global senior marketing director, Performance, Active & Medical Nutrition at FrieslandCampina Ingredients comments, “At FrieslandCampina Ingredients, we’re driven by our mission to help people get the most out of life, always. This means helping people recover faster from illness or surgery so they can get back to doing what they love. Our latest ingredient innovation presents a big leap forward for medical nutrition and will enable manufacturers to provide patients with the unrivalled nutritional benefits of whey protein in an appealing, drinkable format. By using our unparalleled technological and applications expertise, we’ve been able to create a highly nutritious ingredient that will unlock new innovations in medical nutrition.”

To learn more about Nutri Whey ProHeat and FrieslandCampina Ingredients’ protein application expertise, visit the FrieslandCampina Ingredients website. To discover the company’s Nutri Whey ProHeat Complete Nutrition Drink application, click here.

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Between 2017 and 2022, the number of product launches with a high-protein or source of protein claim grew by an average of 17.64% annually in the Middle East and Africa.¹ Meanwhile, there is increasing interest in nutrient quality and origin, with 70% of global consumers focused on the sources of protein in foods and beverages.²

At Gulfood Manufacturing (7 to 9 November 2023 in Dubai), Arla Foods Ingredients will showcase three concepts that demonstrate how the high-quality products in its whey protein range can meet these needs:

• A high-protein ice cream made from ingredients in the Nutrilac^® Protein Boost range. These microparticulated whey proteins are ideal for protein-rich ice cream because they offer low viscosity and perfect meltdown, as well as a mild creamy taste.
• A refreshing fermented protein drink based on Lacprodan^® 365 and Nutrilac® FO-8571. Because they minimise cloudiness and sedimentation, these 100% whey-based hydrolysates can be used to create clear high-protein fermented beverages.
• A clear protein-enriched juice drink, in which Lacprodan^® Clear delivers the benefits of whey protein isolate. As well as being high in protein, it offers great taste with zero dry mouthfeel, contains no added sugar, and can be fortified with vitamins and minerals.

Morten Kaas Hansen, director of SBU Food at Arla Foods Ingredients, said: “In recent years high-protein claims have increased in the Middle East and Africa as manufacturers respond to growing demand. However, as elsewhere in the world, it’s not just about the quantity of protein you pack into your product, but quality too. Consumers want complete proteins that deliver nutritional benefits – and they want them in products with great taste and texture. As these concepts demonstrate, the right whey protein ingredients can deliver both nutritional and functional benefits in a wide range of food and beverage applications.”

Gulfood Manufacturing takes place between 7 and 9 November at the Dubai World Trade Centre. Arla Foods Ingredients will exhibit at Booth #D8-27 in the Danish Pavilion.

^[1] Innova Market Insights

^[2] Health Focus International, Study based on 22 countries, 2022

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Biotechnology company Novozymes is a world-leader in precision fermentation, a technique that fine-tunes the molecular output of microorganisms, offering greater control over the fermentation process and enabling tailor-made protein compositions. Specialising in the production of enzymes through precision fermentation, it has focused on the exploration of new protein solutions for health and nutrition since 2019.

In the co-funded partnership with nutrition leader Arla Foods Ingredients, it will contribute its expertise in the creation of microbial strains for the industrial-scale production of proteins by precision fermentation.

This will be combined with Arla Foods Ingredients’ food technology knowhow – in particular in relation to separation and drying processes – and its knowledge of the regulatory landscape.

The initial focus of the collaboration will be a solution for disease-specific medical nutrition – a category in which protein is an essential component – with expansion into other segments anticipated in future.

Henrik Andersen, group vice president of Arla Foods Ingredients, said: “This partnership brings together two market leaders in our respective areas. Collaborating with Novozymes fits perfectly with our ambition to explore alternative nutrition platforms and complement our portfolio of dairy and whey solutions. By leveraging our combined expertise, manufacturing skills and market insights, we’ll be able to accelerate the pace at which we bring innovative new protein products to market.”

Valerio Nannini, general manager, Novozymes Advanced Protein Solutions, said: “Precision fermentation allows us to do almost anything in terms of protein composition and structure, and this is a fantastic opportunity to harness its full potential. In our ambition to develop new tailor-made products Arla Foods Ingredients is the best possible partner for us. It’s already firmly positioned in medical nutrition and offers substantial insight into market needs, as well as specific manufacturing capabilities that complement ours. Entering a partnership like this demonstrates the huge progress we’ve made since our decision to enter the health and nutrition space.”

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Whey is an essential source of protein with a wide range of applications and, as a side stream of cheese production, it makes great use of existing materials. However, more can be done to ensure whey is produced as sustainably as possible. Meanwhile, the rising cost of fuel, global supply chain issues and reduced production volumes have all had a significant knock-on effect to the whey industry.

Using insights provided by key whey sector experts, the white paper presents its findings on the basis of an impact-uncertainty axis. It considers economic, environmental, political, regulatory, social and technological factors that impact the whey industry. The report also delves into the impact that global consumer trends and evolving attitudes towards animal-based proteins will have. In examining the industry from every possible angle, the white paper reveals four potential future outcomes for the whey market. These can be summarised as:

• Whey for all – Food security becomes the top global priority for policymakers, the current decline in dairy herds eases and farm costs are relieved. There is no limitation on the whey available.
• New horizons – Reducing emissions becomes the top global priority for policymakers. This leads to a reduction in dairy herds and a resultant increase in farming costs. Global whey output reduces, as does meat consumption, leading to reduced demand from the feed industry. Whey protein becomes an increasingly specialised ingredient.
• Wheyvolution – Environmental restrictions increase while global conflicts and geopolitical tensions also mount, limiting free trade. Food security becomes a high global priority so whey output increases. Consumers continue to use whey alongside alternative proteins in their diets.
• Indispensable whey – Slowing climate change becomes the top global priority and this speeds the decline in dairy herds, resulting in significantly reduced whey output. Demand for protein continues to grow, however supply limitations force formulators to use alternative proteins, with whey only being used where it cannot be substituted.

“Whey proteins are an important source of nutrition for a broad range of consumers including infants, athletes and our ageing population,” says Benno van Mersbergen, director of product strategy and marketing at FrieslandCampina Ingredients. “By highlighting the importance of a collaborative industry approach, we hope these insights will help whey manufacturers identify opportunities for innovation to make sure we’re getting the best quality proteins to those who need them as efficiently as possible.”

“The whey industry is intrinsically connected to and affected by global market forces. It’s important for policymakers to take a wide view of the potential impact on the whey sector when setting legislative priorities. Through the publication of this in-depth report, our aim is to deepen the conversation about the future of the whey industry and its likely trajectory over the coming years,” Luis Cubel, EWPA president, summarises. “By examining the current state of play and the potential outcomes of external influences affecting the whey sector, we can better prepare ourselves and our members for what the future might hold.”

To read the EWPA Whey Protein Paper Outlook 2030, visit this link:

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“Wherever possible, we supply our markets from local production”, says Dr Emmanuel Auer, head of Evonik’s Animal Nutrition business line. “This strengthens supply security for our regional customers, especially in challenging times like these.”

With over nine million high-performance dairy cows, the US is the world’s largest single market for Mepron – a special methionine formulation which prevents degradation in the rumen and fosters balanced nutrient supply of dairy cows.

To support the growth of its US dairy customers, Evonik started local Mepron production in Mobile in 2015 at one of three world-scale DL-methionine production hubs of the Animal Nutrition business. The production of Mepron is based on the essential amino acid DL-methionine.

High-performance dairy cows have a particularly high requirement for methionine. The use of Mepron enables amino acid balancing of dairy rations to realise substantial reductions on CO₂ emissions and nitrogen excretion. Farmers benefit from increases of production economics and milk quality, proven by higher specific milk output, and enhanced herd health, immunity, and fertility.

“We are convinced that, especially in times of global supply chain disruptions, our North American customers in the milk and dairy industry need the supply security of a strong, reliable and regional methionine producer. Now is the right time to ramp up the plant in the US again, showing our regional customers that they can rely on Evonik,” says Bonnie Tully, Evonik’s president, North America region.

In total, Evonik is creating ten high-skilled jobs at Mobile site by resuming Mepron production. Already in January 2022, Evonik committed to invest more than USD $175 million into a full back-integration of the methionine production complex at the Mobile Site constructing a new methyl-mercaptan plant.

Methionine-based products are used in livestock farming and aquaculture to feed animals healthily, efficiently, and sustainably. Evonik’s Nutrition & Care division, which includes the Animal Nutrition business line, has made sustainability its leading business principle.

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An expanding – and increasingly affluent – middle class is fuelling demand for premium products in China, which has the world’s second largest population of children. Organic food is seen as premium, safe, healthy and natural, and the country’s organic market is expected to grow by 16.3% between 2020 and 2025, Arla Foods Ingredients reports. One of the main categories driving growth is baby food and formula.

57% of young mothers in China reportedly consider organic a highly important food attribute. Many already choose organic formula for infants, but evidence also points to opportunities for organic products for older children. 44% of young women with children say they would consider organic foods as their first choice if they were more readily available.

Arla Foods Ingredients recently added new organic lines to its Nutrilac range of functional protein solutions. It has now launched two new concepts demonstrating how manufacturers can tap into opportunities in China by creating kids’ snacks with a premium positioning:

• Yogurt in pouches: This “easily squeezable” concept demonstrates the benefits of Nutrilac organic milk protein in yogurt snacks. Available in plain and fruit versions, benefits include potential for a source of protein claim and a source of calcium claim, and stable viscosity during shelf life. With an optimal fermentation profile, it offers reduced acidic taste to increase appeal to children. Sourced from ingredients found naturally in milk, it also meets the growing demand for clean-label solutions.
• Cheese snacks: Combining Nutrilac organic milk protein with real cheese, these snacks provide children with much of their daily recommended intake of calcium and protein. Available in plain or sweet versions, they offer a mild, milky taste and smooth structure.

Yuanyuan Li, sales manager at Arla Foods Ingredients, said: “Children have a special place in Chinese culture, and the growing number of affluent middle class parents want the very best for them. This is driving demand for snacks that can be trusted as safe and nutritious, and an increasing interest in organic and clean-label options. High-quality dairy protein is a perfect match for these needs. Our new recipe concepts demonstrate the potential for health-focused innovation in the Chinese market, and highlight the opportunities to expand product lines with organic and premium options.”

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The DMK Group’s focus on product solutions, which offer real added value, has already led to success in the domestic market, the company says. Lifestyle and healthy nutrition, as well as the topic of protein, are important trends through which the market for protein-rich products continues to grow. Milram now focuses on a motive, which is often the main driver in the combination of sport and good nutrition: to look good and to show it.

“In conjunction with a fresh, Nordic design we are targeting a broad target group with our protein range, which is consciously eating and enjoying exercise,” explained Matthias Rensch, COO of the brand business unit at DMK Group. “We are showing that our strategy can create impulses in many categories and reach new, younger target groups.”

One example is Milram Skyr cheese, with 30% protein. Sour milk cheese with Skyr cultures will appear in two practical formats: as a bite to cut for bread and salad or as a mini for a healthy snack. By embedding it in the new protein range, Milram should appeal to new, younger buyers in the actually stagnating market for traditional sour milk cheese. While general sales decreased last year, products with a protein focus increased significantly.

In addition to the Milram Skyr cheese, Milram Skyr & Smoothie is another innovation on the protein market. The superfood smoothies in the double chamber mug also want to conquer health-conscious people.

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Milrams existing high-protein products, including the “Activ” variant of “Milram FrühlingsQuark”, cottage cheese, buttermilk quark and Skyr, will now have a uniform and easily recognisable design which clearly indicates the respective protein content. The concept will expand to other Milram product groups from Q3 onwards.

The demand for high-protein products has developed into one of the most dynamic nutritional trends, as consumers are paying more attention to their diets.

“At Milram, we always focus on the benefits that consumers are looking for in a product – and it’s no different with protein. As we understand it, high-protein products tend to be a means to an end,” explained Matthias Rensch, COO of the Business Unit Brand at DMK GROUP.

“What’s important is the benefit to the consumer. For high-protein products, it’s clearly about supporting a healthy lifestyle. The main purpose of combining sport and nutrition is to look good and to show it. We celebrate that with the north German expression, ‘Für schmucke Deerns und Kerls’, which means ‘For good-looking young men and women’.”

In future, this idea will also be taken up for products in the protein range and reinforced in communications. DMK hopes that the products’ uniform concept will create a clear orientation on the shelf for consumers and therefore boost their desire to purchase.

“Both for the overview of existing items and for the upcoming new products, we’re receiving first-class feedback here. After all, these types of trends don’t reverse so quickly or simply disappear. They anchor themselves in the lives and minds of many people. Products that are rich in protein and tend to have low fat content fit in perfectly,” said Rensch.

“Seeing them, the retail trade is recognising the high value we place on customer orientation. The fact that we are taking up the trend with a slightly different approach is also being well received. The concept’s connection with beach and water sports needs no explanation.”

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wheyforliving.com aims to establish a European whey protein voice in the debate on social media, in line with the EWPA mission, i.e. promoting good communication and understanding on whey and related topics towards potential customers and consumers.
Initially powered by Arla Foods Ingredients from May to December 2019, the B2C online communication platform is now officially taken over by EWPA.

With this platform, EWPA conveys the power of whey protein, sharing science-based knowledge and information on its various benefits with European consumers. While the positive health benefits of whey protein may be common knowledge to doctors, nutrition scientists and athletes trying to improve their performance, they are not as well-known among the general public.

Today, whey protein is indeed recognised as a protein of superior nutritional quality, containing all of the essential amino acids needed by the body on a daily basis. It also contributes to growth and maintenance of muscles and bones.

The purpose of wheyforliving.com is therefore to inspire and ensure that discussions about whey proteins, as well as other proteins, are based on facts and science-based knowledge rather than myths or hearsay. On this platform, articles, recipes, tips and videos are available for inspiration to make whey protein a part of the daily diet.

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Skyr is becoming increasingly popular with consumers – according to Nielsen, it has the potential to reach up to 25% of yogurt volume sales in large dairy markets in Europe.

A recent Arla Foods survey found that consumers across Europe welcome skyr as a novel alternative to yogurt. It also showed that they want a smooth and creamy mouthfeel with less dryness, a balanced fresh flavour, and a shiny, homogeneous appearance. However, issues with poor creaminess, grainy texture, and sour taste have made it hard for skyr manufacturers to meet these needs.

Nutrilac YO-4575 from Arla Foods Ingredients is a natural whey protein ingredient specially developed to increase creamy mouthfeel in high-viscosity fermented products such as skyr. In a sensory evaluation focusing on taste, mouthfeel and appearance, skyr produced with Nutrilac YO-4575 on a separator was found to match consumer preference more closely than a benchmark product.

As well as delivering a smooth mouthfeel and a fresh taste with optimal sourness, the ingredient helps skyr meet expectations of texture. Measurements show that separated skyr formulated with Nutrilac YO-4575 has a structure that is less firm and dense than a market reference product.

Torben Jensen, category manager for fresh dairy products at Arla Foods Ingredients, said: “Skyr is rapidly heading out of its niche and into the mainstream. However, manufacturers looking to capitalise on its huge potential need to be able to meet consumer preferences on flavour, texture, and appearance. Nutrilac YO-4575 consistently delivers a creamy mouthfeel, optimum texture and fresh taste, allowing brands to satisfy consumer needs and unlock the full potential of skyr.”

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There were six prizes awarded in total. The products and companies honoured ranged from an innovative new line of probiotic yogurts, to a plant-based beverage aimed at Asia’s increasing coffee-drinking consumers, through to a high-tech packaging solution that promotes essential food safety in the infant nutrition segment.

Best Dairy Ingredient Innovation of the Year
Chr Hansen for it Sweety Y-1, a naturally sweeter dairy culture, developed with the participation of an in-house team of experts at Chr. Hansen’s research laboratories in Denmark.

Using groundbreaking technology they were able to produce a bio-culture that converts sugar differently to traditional processes, resulting in a sweeter-tasting yogurt. This means that less sugar needs to be added to counterbalance yogurt’s naturally sour flavour, and Chr. Hansen’s customers can benefit from a healthier end product.

Most Welcomed Packaging Solution of the Year
United Caps for it 127 SAFE-TE tamper-evident closure specially designed for the needs of the Asian infant nutrition market. The 127 SAFE-TE closure increases baby food safety and convenience with an impenetrable security feature which means it cannot be opened and resealed. In this way, it addresses a key concern of customers in Asia.

Popular Asia-Pacific Plant Based Drink of the Year
Sweden-based Oatly for its Barista Edition foamable oatmilk drink, which was specially developed so that it can be used as a dairy alternative when making milky drinks such as lattes and cappuccinos.

Best Yogurt Innovation of the Year
Local dairy giant Yili for its Yili Yixiao Fermented Milk. This influential drink series was first developed by Yili experts at their main innovation centre in Shanghai, and centres around a particular species of probiotic named Bifidobacterium lactis (B. lactis).

The resulting strain that Yili now uses in its Yixiao series, Bifidobacterium strain BL-99, has shown promise in treating a range of digestion-related conditions, from intestinal infections to irritable bowel syndrome, according to the company.

Most Sustainable & Innovative Rigid Packaging Solution of the Year
PolyOne for its ColorMatrix Lactra light-blocking additive. This additive can be used during the manufacturing process for PET bottles, reducing the breakdown of dairy products whilst they are exposed to light, making them stay fresher and giving them a longer shelf-life.

Most Impactful Brand of the Year
Theland for Milk New Zealand. The Chinese-owned dairy farm group hit the headlines after it secured a trading agreement with online retailer Alibaba to market its fresh milk direct to Chinese consumers. The deal has been a great success.

Through its network of farms in New Zealand and the unique advantages of grass farming, natural grazing and natural milk production, Theland has also been able to produce its 4.0 Protein Pure Milk product, which has a higher than normal nutrition profile.

Another of Milk New Zealand’s breakthrough achievements has been to reduce farm-to-retailer shipping times. Thanks to an agreement with Shanghai Customs and Changning District Government, the company has been able to deliver products to the mainland in less than 72 hours, setting a new benchmark standard.

Meanwhile, this year’s DairyAP summit featured a wide range of speakers and experts from the world of dairy in the Asia-Pacific region and beyond, who came together to discuss the latest trends, regulations and hot topics affecting the market. The first day of the event focused on “Safety and Farm Management”, whilst the second day is scheduled to concentrate on “Innovations in products and Marketing”.

The presentations at the summit include those by highly-regarded professionals from many of the major dairy organisations, retailers and businesses in the world and the APAC region such as Fonterra, Yili, Lazada, Amul Dairy, Nestle, Guangzhou Society of Agronomy, Vietnam Dairy Association and Thailand’s Department of Livestock Development.

To learn more about 6th DairyAP 2019, and discover the full list of participants and speakers featured at the event, please visit the official website here.

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The survey, commissioned by the market research company FMCG Gurus on behalf of Beneo, was carried out with 3,863 European consumers from across the UK, France, Spain, Belgium and the Netherlands and provides key insights into the current health trends shaping shopper behaviour.

Topping the list of Europe’s consumer health concerns was staying fit and active (53%), closely followed by maintaining, or losing weight (51%), highlighting that the rising health and fitness trends are now well and truly embedded in the minds of consumers. Driven by the aim to manage weight and to follow a healthy nutrition, 80% of European consumers are now trying to limit or cut down on sugar. Meanwhile, there also appears to have been a shift in the consumer perception of carbohydrates, with almost half believing that slow releasing carbohydrates are better for them and thinking that foods or beverages that trigger a lower blood glucose rise are preferable.

In addition, the results showed that digestive health is a big concern for many of the European consumers surveyed, with 4 in 5 considering it to be important or very important to them. The figures also highlighted that 1 in 3 suffer from digestive problems. In line with this, 60% of UK consumers are trying to eat more fibre, making digestive health an even bigger area of focus for them than protein.

The results also highlighted the rising number of consumers in Europe choosing to follow a flexitarian diet with 1 in 5 buying meat alternatives in the past three months. Interestingly, the flexitarian diet and reducing meat consumption were shown to be particularly popular amongst older consumers, with younger consumers increasingly favouring vegetarian or vegan diets.

Myriam Snaet, head of market intelligence and consumer insights at Beneo said: “The results of our latest consumer survey clearly show that the growing interest in a healthy lifestyle is impacting purchase decision, with consumers now willing to pay more for products that support these goals. This presents a significant opportunity for manufacturers to invest in the right functional ingredients to help deliver the products that consumers want.

“With a versatile portfolio of plant-based functional ingredients from nature, Beneo is well set to help industry players develop premium products that respond to these evolving consumer purchasing patterns.”

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Profit before tax at £2.2m, is up from last year and the dairy also reported a strong 2019 EBITDA performance of £4.62m. A clear focus on authentic family brand values and development of brand message, as well as continued business innovation, new product development (NPD) and growth; the dairy business has made a total capex investment of £5.6m this year.

2018 saw the successful launch of Graham’s Skyr, a Scandinavian-style cultured dairy product naturally high in protein. Exceeding all sales expectations, to date Skyr is Graham’s best performing new product launch and is available across the UK, as well as now being exported to the Republic of Ireland, France and UAE.

Expanding the high protein range, from March 2019, Graham’s launched its Goodness range, introducing a new low-calorie ice cream and flavoured cottage cheese. The ice cream, developed for the UK market, was in direct response to the low calorie and lower in sugar ice cream currently trending in the US.

The dairy also added to its number of stars at the 2019 Great Taste Awards, winning accolades for Goodness Espresso Caramel ice-cream, Goodness Black Cherry Cottage Cheese, Organic Unsalted Butter, Scottish Salted Butter, Organic Whole milk with cream on top and Natural Quark.

Robert Graham, managing director at Graham’s the Family Dairy, said: “As a third-generation family business, I am very proud to be celebrating the 80th year of the business that was started with twelve cows by my grandparents in 1939 at Airthrey Kerse in Bridge of Allan, Scotland.

“We pride ourselves, not only on working hard to produce high quality and great tasting products, but also being dynamic and innovative to meet developing consumer trends that are very much aligned to dairy products. It is very important that we continue to grow margins in order to be able to continue to invest into the business and keep up this pace of innovation.

“New product development is a key priority for us to enable us to meet developing consumer trends for great tasting, naturally functional dairy products made with fresh Scottish milk. This clear focus has led to us investing £5.6m in the business this year alone”.

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First Milk has agreed to purchase Fonterra’s 51% share of its Fast Forward joint venture. As such, First Milk will become the sole owner of the whey protein concentrate manufacturing facilities based at its Lake District Creamery.

Havero Hoogwegt, a global specialist in dairy proteins, supplies proteins to over 50 countries. It is part of the Hoogwegt Group, the world’s largest privately-owned dairy ingredients provider, and an existing First Milk partner.

Commenting on the announcement, Shelagh Hancock, chief executive, said: “The added value protein market continues to grow with applications for high-quality whey products, such as WPC80, in the expanding sports nutrition and functional foods categories.

“We are delighted to take over full ownership of our well-invested whey processing facility at our Lake District Creamery and to confirm our new sales and distribution partnership with Havero Hoogwegt. Backed by their unique global network and team of commercial, technical and logistics experts, I am confident they are well-placed to maximise the market potential of our WPC80 production for mutual benefit.”

Freek-Jan van der Puijl, managing director, Havero Hoogwegt, added: “We see First Milk as an experienced producer of WPC of consistently high quality and with a good reputation. We are proud to enter this partnership, which enables us to further grow and strengthen our global market position, allowing us to create best value for our partners.”

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Made with Scottish milk and cream from over 100 farming partners, Graham’s latest ice-cream range has over 20g of protein in each tub and only a quarter of the calories than other ice creams – with no compromise on taste.

Graham’s Goodness Ice Cream will be rolling out across UK Lidl stores this week in two flavours; White Chocolate with Raspberry Ripple and Salted Caramel. The range has a variety of other flavours including, Espresso Caramel, Mint Choc Chip and Chocolate Dulce de Leche.

Robert Graham, managing director of Graham’s the Family Dairy, said: “Our Goodness range of ice cream is a perfect compliment to all our latest high protein dairy products due to their natural, fresh ingredients created by a Scottish family business. By choosing our Goodness Ice Cream, you are choosing a tasty, healthier ice cream that is bursting with flavour and nutritional benefits.

“Innovation and product development are something we pride ourselves on, so we will continue to create delicious and nutritional dairy products for our customers from all over Scotland, as well as the rest of the UK. We hope that our customers will be as excited about our new Goodness Ice Creams as we are”.

Based in the heart of Scotland, Graham’s The Family Dairy are a genuine family business, this year celebrating their 80^th birthday. They produce Gold Jersey, Organic, milk, butter, ice cream, cheese, yoghurt, cream, cottage cheese, soured cream, quark, Protein 22, Skyr, Protein 40 and now Goodness ice cream.

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The official EU Protein Balance Sheet published by the European Commission services does not include any data on the importance of roughage for the dairy sector due to the lack of reliable quantitative information on this type of fodder. The EDA – IFCN study has filled this gap with high quality data for all 28 EU Member States.

In its explanatory note of the EU Protein Balance Sheet, the European Commission underlines that “roughage (like pasture, green forage, silage) is an important source of protein, in particular for ruminants.”

The EDA – IFCN study shows that, at EU level, almost 70% of the total protein intake of dairy cows stems from roughage, with Ireland (84%) and Austria (80%) having the highest ratio. The study also found that 95% of the roughage used in dairy farms in the Union is grown ‘on farm’.

Dairy cows are able to consume stock that is inedible for humans and turn it into high value protein for human consumption. Other benefits include that roughage is grown on land that cannot be used for other cultures and it therefore maintains a landscape and enhances the biodiversity.

EDA secretary general Alexander Anton said: “We support the overall idea of establishing an EU Protein Strategy. Roughage like pasture, green forage or silage is non-edible for humans and grown on ecologically valuable pastureland. In volume, roughage represents at least 70-85% of a dairy cows’ daily diet. Our joint EDA – IFCN study now shows that on-farm-grown roughage is also the protein basis for the EU dairy sector, accounting for more than 80% of the total protein intake of cows in Ireland or in Austria”.

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“According to research USDEC conducted in Southeast Asia last year, ‘healthier option’ remains a top consideration for Southeast Asian consumers across countries such as Indonesia, Malaysia, Philippines, Singapore, Thailand and Vietnam,” says Kristi Saitama, Southeast Asia team lead at USDEC. “Consumers across all six markets also recognised that protein is an important part of their diet, and that milk is a good source of protein, suggesting timing is ideal for Southeast Asian companies to innovate products with US dairy.”

Recipes for on-trend, regional applications ranging from sweet (pandan gula melaka cake and red bean high protein mooncakes) and savoury (squash and apple soup) to sports performance-focused (guava and sour plum protein beverage) were available at USDEC’s Fi Asia stand.

USDEC also developed prototypes for limited sampling that highlight the flavour-enhancing, sodium-reducing and cost-saving advantages of US permeate: pandan sesame and Asian spicy curry cookies, and chicken and curry flavoured instant noodle seasonings.

“These recipes demonstrate how US dairy matches the foods and flavours Southeast Asian consumers love,” says Martin Teo, technical director – food applications for USDEC in Southeast Asia, who is also a speaker at the international conference held in conjunction with Fi Asia on 3 October. “By providing inspiration and technical assistance, we strive to spur the launch of new, Southeast Asia-friendly products utilising US dairy ingredients.” As the world’s largest producer of cow’s milk, whey ingredients and skim milk powder, the US dairy industry is positioned to help formulators meet growing consumer demand for sustainably produced, nutritional and functional ingredients without sacrificing flavour, the council notes.

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