Müller Corner Icelandic Style Skyr, has been crowned Product of the Year 2022 in the Dairy category, and Müller Kefir Smoothie, its first kefir product, was named Product of the Year 2022 in the Kefir category.

Product of the Year is the UK’s largest consumer survey of product innovation, with almost 10,000 shoppers voting for their favourite new products.

Müller Corner Icelandic Style Skyr is the company’s largest ever Müller Corner and it contains 13g of protein. It is available as a single pot (180g), with an RRP of £1.50.

Müller Kefir Smoothie is gut friendly, contains real fruit and is low in fat. It is available in two 312ml variants: Raspberry & Pomegranate and Mango & Orange, the RRP is £1.30.

Both products are available in Tesco, Sainsbury’s, Asda and Morrisons.

Justin Cook, chief executive officer at Müller Yogurt & Desserts said, “Our strategy is to set the pace in the categories we serve, innovate to expand our reach and accelerate the development of the business. Müller Corner Icelandic Style Skyr is now the number one single serve skyr product on the market. It continues to drive value and excitement into the category, proving particularly popular with pre-family shoppers because of the new textures, formats and exciting flavours.

“When we launched Müller Kefir Smoothie, we believed we had found a sweet spot to unlock interest from consumers who perhaps hadn’t tried kefir before. The vast majority of Müller Kefir Smoothie shoppers are completely new to the kefir category, so it is a product that is clearly not only loved by consumers, but it is driving category growth. With shoppers naming two of our most recent innovations as their favourite new products on the market, it is clear that our strategy is working.”

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While the Aloe vera plant is most often seen in health and wellbeing products, Aloe vera beverages are increasing in the mainstream markets after being produced in Asia for decades.

Colleen Sherfey, senior director of marketing at Alove said: “Our buyers and retailers are looking for something new. Greek yogurt has been on the market for a while now and consumers are looking for the next big thing.”

Alove’s new drinkable line, which comes in Aloe vera, coconut and strawberry banana flavours is expected in early 2019.

Sherfey describes the Alove taste as silkier and smoother than traditional yogurt. The new drinkables are made with milk sourced from California and Aloe vera from Thailand.

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That being said, the basis of the BMJ study was fairly balanced. As children do eat a lot of yogurt, the added sugar affects them more, and good nutrition from an early age is key. In the UK, it amounts to £1.7bn on yogurts and fromage frais.

I myself prefer plain Greek style yogurt and add my own fruit and oats to it, but a flavoured yogurt is sometimes handier for people, particularly for youngsters. My child has had plenty of yogurts (and continues to do so). I feel very much that these are part of his overall diet and important for his health. If a bit of added sugar gets the yogurt down, I am all for it. Plus, it’s very easy to make a smoothie with yogurt.

Meanwhile, great strides are being made. In some ways, this is a perfect time to bring out new no added sugar yogurt products. Yogurt giants such as Müller and Danone are bringing out new products with no added sugar. Also, new types such as skyr are adding excitement to the yogurt segment.

I think the final message from Diabetes UK about yogurts with is a sound one: “With entire supermarket aisles, and pages and pages of online shopping sites dedicated to yogurts, you’re bound to find one you enjoy.” And manufacturers are working harder than ever to ensure that every consumer can have the yogurt they enjoy in the format they prefer (drinking, spoonable, squeezy), with added sugar or without. Let me get my spoon.

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Researchers from the Universities of Leeds and Surrey analysed the product information of 921 yogurts from UK supermarkets and found that organic yogurts and those marketed towards children in particular, had high levels of sugar. Fewer than 9% of all yogurts, and only 2% of the children’s products surveyed contained less than the 5g of sugar per 100g threshold required to be classed “low sugar” and carry a green “traffic light” nutritional label in the UK. The researchers say this warrants reformulation for the reduction of free sugars in yogurts.

Natural, ‘plain’ and Greek-style yogurts were found to have much higher levels of protein, lower carbohydrate levels and the least amount of sugar, with the average of 5g per 100g – this was largely naturally-occurring lactose.

Desserts contained the most total sugar, at an average 16.4g/100g, which is more than 45% of recommended daily intake, while organic yogurts were found to have the highest average sugar content at 13.1g per 100g. Products in the children’s categories also scored high in sugar content at an average 10.8g/100g.

“Items labeled ‘organic’ are often thought of as the ‘healthiest’ option, but they may be an unrecognised source of added sugars in many people’s diet,” said lead author Dr. Bernadette Moore, from the School of Food Science and Nutrition at Leeds.

Study co-author Annabelle Horti explained that sugar is added to counteract the natural sourness from the lactic acid produced by live cultures in yogurt. These cultures are higher in organic yogurts which, she says, may explain the higher sugar content to offset the sour taste.

“In the UK, on average, children eat more yogurt than adults, with children under three years old eating the most. It can be a great source of protein, calcium and vitamin B12. However, we found that in many of the children’s yogurts, a single serving could contain close to half of a child’s recommended daily sugar intake, and the portions were the same size as an adult’s,” said study co-author Dr. Barbara Fielding, from the University of Surrey.

“Retailers could play a positive role in promoting health by establishing boundaries for lunchbox recommendations and clearly labeling the amount of added sugar,” she added.

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The overall product range is also growing disproportionately to the market, with an increase of 62% in sales. This has made cheese an important pillar for the Kerrygold brand.

Ornua also says it is pleased with the fruit yogurt range introduced in June 2016 in the country, and plans are in place to introduce a yogurt smoothie there in spring 2019.

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Yili launched the product in Tetra Top 200ml with large re-sealable screw caps.

Charles Brand, executive vice president, product management and commercial operations at Tetra Pak, says, “The new Tetra Pak TT/3 AD filling system has been designed to allow the particles to pass through seamlessly, and the new Tetra Top package uses a large re-sealable opening that makes it easy for consumers to drink the yoghurt with large fruit pieces.”

According to Tetra Pak, including large fruit pieces within an ambient beverage product is a challenging process. The heating of the product must be done carefully to ensure that the fruit pieces are not damaged or broken-down during the process, and the filling and packaging need to ensure even distribution of the fruit particles, keeping the quality and integrity of the final product.

The global market for ambient drinking yogurt is around 12.5 billion packages today, with quick expansion from China to South East Asia and the Middle East. It is anticipated that the addition of large fruit pieces and cereal grains will further increase consumer interest with more premium products.

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The small company has won a string of UK Great Taste and Blas na hEireann, Irish National Food Awards for its range of premium yogurts and was recently named Agri-Food Business of the Year in the annual Small Business Awards 2018 organised by Business Eye magazine and the First Trust Bank.

The new Greek style yogurt flavours are: Raspberry and White Chocolate, Mandarin and Lime, and Mango and Nectarine. They are available in 150g pots (RRP 79p).

The new luxury-style branding features a D&A logo that reflects the role of the Marchioness of Dufferin and Ava in the formation of the business on her extensive estate as a farm diversification project in 2007.

Bryan Boggs, general manager of Clandeboye Yoghurt, says, “We’ve been looking at some additional favours over the past few months in what continues to be a very dynamic and competitive dairy category. We also decided to take the opportunity to review our overall branding and to see how best to refresh it.

“The fresh branding, initially for the three new yogurts, reflects our longstanding focus on premium products offering outstanding taste, consistent quality, heritage and provenance.”

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This follows the most extensive research into consumer attitudes in over a decade which looked at the demographics of consumers and why they are or are not choosing dairy.

The main driver is that while 63% of people declare loving the taste of dairy, the category is being forgotten, with 56% of people not thinking about the products they are consuming day to day at all. Dairy has a great story to tell, on taste, diversity and nutrition, the campaign seeks to remind people to value that quiet, essential part of their diet that is a staple in the majority of the countries’ fridges.

The campaign will focus on a younger audience, this is the group who don’t fully understand the values of dairy and how it fits with their lives – the new faster paced way of cooking and convenience. One of the focus areas is “Hidden Dairy”, what makes a latte great? Why is that granola and yoghurt so tasty? Dairy brings a little bit of wholesomeness into our lives and it’s time to shout about it.

This is where the newly created ‘Department of Dairy Related Wholesome Affairs’ will target its activity, spreading emotive taste messages while reiterating the nutritional value of dairy.
To aid in its mission, the Department is recruiting six wholesome and passionate dairy-lovers. The main social outlets for the campaign will be Facebook and Instagram. Materials are being developed. If you’d like to sign up for these please email Dairy.Comms@ahdb.org.uk

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This comes following the recent announcement of a UK retailer stocking ‘free range’ milk, from cows that had been kept outside for at least six months.

“Organic dairy farms in the UK have to meet strict independent legally binding production standards and are audited annually in-line with a range of regulatory criteria enforced by organic certification bodies,” says Nicholas Saphir, OMSCo executive chairman.

“These standards state that organic cows must by law, spend as much time outside on pasture as conditions allow and that they must be fed a grass rich diet. In practical terms, this means organic cows are typically grazing for 215 days based on our latest independently conducted study. Therefore, ‘free-range’ milk has been readily available to the consumer in the form of organic for over twenty years,” says Saphir.

He adds that among other environmental, animal welfare and biodiversity requirements, organic milk offers additional benefits for consumers. “Organic cows are fed a diet free from artificial fertilisers, chemicals and genetically modified ingredients, and the routine use of antibiotics in the organic system is banned.”

Organic milk in Asda is priced below this new product despite also providing several health benefits as supported by a growing body of scientific research, including the most recent study published in February 2016 in the British Journal of Nutrition. This research shows organic dairy (milk, butter, cream, cheese and yoghurt) contains around 50% more beneficial omega-3 fatty acids than non-organic.

“While we welcome pasture-based innovation; to consider the development of these ‘free-range’ principles as providing the consumer with a new choice would be incorrect,” explains Saphir. “We’re encouraging consumers to recognise that organic farmers already exceed the 180-day minimum set out in this new ‘free-range’ milk product as well as providing all the other benefits associated with organic production, at a lower price to consumers.”

Finn Cottle, trade development consultant at Soil Association, adds, “Organic milk is widely available across major supermarkets and independent stores and it’s the single biggest selling organic product accounting for over 10% of total sales of organic. It is also one of the highest penetration categories for organic sales.

“It answers consumer needs on so many levels, not only does it come from cows which are grazing outdoors when possible, but the milk comes from a fully certified system which is audited and inspected on an annual basis.”

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Danone countered that the addition on the packaging “yoghurt Greek style” clearly declares that it is not produced in Greece.

Oikos Greek – displayed in a blue and white packaging on the ancient columns – is produced in Germany.

It is claimed that the product name held in Greek characters is misleading customers. The yogurt gives the impression that the product actually comes from Greece.

The addition “yoghurt Greek style” in three languages is not sufficient to avoid any confusion, it is said.

Greek yogurt is a typical local product, which according to VKI preferably shall be produced in Greece.

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IDFA and Dairy Foods magazine have announced the 20 finalists for the 2015 Innovations Awards. Each of the finalists exemplifies achievements in performance, significant advancement in a technology or its application, innovative design or considerable cost savings. A team of industry experts and IDFA staff will judge the finalists before the show and select one winner in each of the following categories: Food Safety, Ingredient/Flavouring/Seasoning, Packaging, Processing and Sustainability.

Dairy Show attendees, Dairy Foods readers and others also can vote for their favorite overall innovation in the Attendee Choice Award category. The voting is open now online and will close at noon on September 17 at the show. This winner will represent what the voters believe has been the greatest achievement in price, performance or a significant advancement in a technology, application or innovative design since the 2013 show.

All award winners will be announced at the end of the Dairy Show, which will run 15-18 September at McCormick Place in Chicago.

“The Innovations Awards offer a great way to bring attention and acclaim to the new products and services revolutionizing the dairy industry,” says Robin Cornelison, IDFA trade show director. “The Attendee Choice Award is the industry’s way of recognizing and thanking those who make growth in dairy possible.”

Innovations Awards Finalists Include:

Food Safety

Ecolab, Inc. for its Dairy Quality Enhancement Program (QEP)

Rite-Hite with its Eclipse Dock Shelter

Coperion/Coperion K-Tron, with a Diverter valve, WYK, CIP version

Ingredient/Flavouring/Seasoning

Prairie Farms Dairy has two items in this category: Prairie Farms PEEPS Milk and Prairie Farms Chef’s Splendor Milk. noosa yoghurt offers cranberry apple noosa yoghurt, while Glanbia Foods is a finalist with Blue J Cheese.

Packaging

noosa yoghurt is also a finalist with the packaging for its yogurt. Berry Plastics has its clarified pint container, ICONIC and Qubic containers as finalists.

Processing

Foss’ MilkoStream FT is a finalist, while Caloris Engineering, has its Caloris Concentrix Compact Falling Film MVR Evaporator as a finalists, and ProLeiT Corporation’s Plant iT Visu-Recorder is also in contention, along with Komax Systems’ Sanitary Static Mixer.

Other finalists include Krohne’s Ice cream overrun measurement with the Optimass 7400, Page & Pedersen International with LactiWHEY; Steinfurth’s Steinfurth Carbolac and Burkert Fluid Control Systems with FLOWave

Sustainability

Ecolab offers its  3D TRASAR and HP Hood is shortlisted with its partnership with CleanWorld

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First launched in the early 80s, the publication has been revised, based on the 2003 version, to include new content on milk and whey powder; whey processing; concentrated yoghurt, as well as updates on commercial sterility regulations.

“When I was first introduced to the handbook, I was impressed by how clear and straightforward the text and illustrations were. It was easy to read and understand, even for colleagues without extensive technical background. I expect the new version will offer the same great capacity to convey complex processes with simple, understandable explanations,” says Peter Bosch, R&D and engineering director at Lactalis Brazil.

Phillip S. Tong (Ph.D), Professor of Dairy Foods within the Dairy Science faculty at the California Polytechnic State University (San Luis Obispo) says, “The Dairy Processing Handbook is a great reference for any student or professional interested in gaining a broad understanding of the science and technology of dairy foods processing. I use it with university students from all levels to provide a solid practical foundation in the industry basics.”

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Juhayna Food Industries is a manufacturer of UHT-milk, yoghurt and juice but it has a very limited production of butter, cheese and cream, which Arla has specialised in across the Middle East and Africa.

“It is a very good match for both parties. Juhayna has a nationwide distribution network, and we are not competing within the same product categories. Together we now get a broader product portfolio, which strengthens the business of both parties,” says Arla’s senior vice president of the Middle East & Africa, Rasmus Malmbak Kjeldsen.

Juhayna owns 51 per cent of the new joint venture company, while Arla owns 49 per cent. However, Arla will be in charge of the daily management of the joint venture. The ambition is for the company to also start up local production in Egypt.

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The issue is due to be discussed on Monday at the Agriculture and Fisheries Council. Mr Lochhead says, “Scotland has a number of world class dairy products that truly are the cream of the crop – with wide variety of excellent cheeses, milk, yoghurt and butter all made in our country. Our recently launched Dairy Action Plan makes clear that increasing exports can play a key part in helping the sector to a more sustainable future.

“I have no doubt that changes to EU rules to allow country of origin labelling for dairy products would boost our industry and allow them to capitalise on the provenance and reputation of our dairy sector.

“By ensuring products are clearly labelled as Scottish, as already happens with Scotch beef and lamb, our dairy industry could benefit from increased marketing and exposure in Europe and beyond. This could increase exports and the profitability of our industry and that’s why I am urging the EU to take forward country of origin labelling for dairy products as a matter of urgency and asking the UK Government to support us on this important issue.”

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Pham Minh Tiên, CMO of Vinamilk says, “We are committed to offering consumers high-quality foods and beverages that significantly contribute to a healthy, balanced and nutritious diet. To develop products like these, it’s vital that we think and act innovatively. With our new ‘Ozela’ drinking yogurt, we’re focusing very specifically on the so-called ‘tweens’, who are aged between 7 and 13 years. This target group is right between their childhood and their teenage years; in a sense, they are ‘inbetween’. The ingredients in Ozela naturally activate their metabolism, have a beneficial effect on blood formation and the nervous system. And after a tiring day at school they give these children fresh energy for their leisure activities”. Ozela is the first drinking yogurt in Vietnam that is aimed specifically at this target group.

Yoghurt-based drinks, packaged in carton packs such as combiblocMini from SIG Combibloc, are becoming more and more popular, especially in Asia. Traditionally, in this part of the world consumer health-consciousness plays a key role in food selection. This healthconsciousness is bringing the dairy industry strong growth rates in the yogurt drinks sector, because these products are good sources of calcium, potassium and magnesium, and benefit the intestinal flora. Up to now, in the yogurt drinks sector Vinamilk has had the brands Sua Chua Uong for young adults and Susu for toddlers and pre-schoolers in its product portfolio. With Ozela, the company is now closing the gap and focusing on the age group in between the two.

The market launch of Ozela was supported by TV commercials, advertising campaigns, supermarket promotions, a range of activities in schools and the distribution of free samples.

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For example, one key trend is that dairy is enjoying a renaissance. Dairy’s image is getting a boost as science both refutes negatives around dairy fats and uncovers more about the positive effects of dairy consumption.

Dairy is emerging as a big winner of changing perceptions of fat – US butter sales have overtaken table spreads as people get permission to indulge in more traditional dairy products. People are beginning to understand that eating fat doesn’t make you fat, which links in with another trend, the slow death of low fat. But although research is revealing that fat is not the enemy of health we thought it was, consumer change will be slow. Younger consumers are the group most likely to change their habits around fat.

Big businesses have spotted the growth potential for dairy as nature’s health food. The most recent example is Coca-Cola’s launch of Fairlife, a high-protein, lactose-free, low-sugar milk.

High-protein foods are another key trend. Consumers turn to dairy first when they look for protein. Protein has benefited from its link with weight management. Protein is an easy ingredient for people to understand, it’s natural, backed by science and it has a long-standing association with maintaining a healthy figure.

Meanwhile, sugar has become the new dietary demon as a trend – replacing fat and salt – and this spotlight on sugar content has created a challenge for dairy companies. Many are wrestling with how to meet expectations of lower sugar and boost business. Dairy companies are taking a wealth of creative approaches to lowering sugar content, and creating a lactose-free product is one way to do this (such as Coca-Cola’s Fairlife brand). Lowering sugar content has produced some clear winners in the kids market, such as Tru-Moo, a sugar-reduced chocolate milk which is the most successful kids product ever launched.

Consumer interest in free-from foods is increasing as another trend. The biggest area is gluten-free, and the dairy industry both in Europe and the US has been particularly quick to exploit dairy’s gluten-free credentials. According to Mintel GNPD data, launches of dairy products that communicate that they are gluten free outstrip any other category in the supermarket, with 1,100 gluten-free dairy products launched in Europe and the US in 2014 alone. However, sales of lactose-free milk in Asia and in Europe will continue to grow rapidly from the current base of 200 million litres a year. Lactose-free is now the second biggest free-from after gluten.

The 10 key trends present a mass of innovation and renovation opportunities for both big brands and entrepreneurial brands. The most successful products and brands connect to multiple trends – even if the connection is a secondary positioning for the brand rather than 
a primary positioning. In today’s competitive market ingredient companies must be as knowledgeable about the final consumer as their customers are. Ingredient suppliers need to know which trends their ingredients connect to, because how well connected they are will dictate how successful they are going to be.

“Understanding the key trends will help ingredient companies to create applications and marketing messages that will enable their customers to create successful brands,” says Mellentin.

10 Key Trends 2015 by Julian Mellentin is published in December 2014. It is available for purchase at www.new-nutrition.com.

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The report, “Indian Dairy Industry Outlook 2020”, notes that India is the world’s largest milk producer, accounting for around 17% of the global milk production. It is also one of the largest producers and consumers of dairy products. Due to their rich nutritional qualities, dairy products’ consumption has been growing exponentially in the country, and considering various facts and figures, the study anticipates that milk production in India will further grow at a CAGR of around 5% between 2013-14 and 2020-21.

A lot many initiatives have been undertaken and implemented by India government for increasing clean milk production, dairy development, cattle breeding and feed fodder management. These initiatives are primarily run by the Department of Animal Husbandry, NDDB, and other government affiliated institutions. The main objective of these initiatives is to manage the dairy industry’s resources in such a manner that it would enhance milk production and upgrade milk processing technologies.

The Indian dairy industry significantly offers good opportunities for both domestic and foreign conglomerates/investors for entry and expansion. Foreign companies like Danne and Fonterra have set foot in the Indian Dairy Industry while ITC has plans to foray into this segment in a couple of months. The report covers analysis of the primary dairy market and markets of its sub segments like Liquid Milk, Yoghurt, Butter, Ghee, Paneer, Cheese and Cream; and EXIM data of major dairy commodities extracted through intensive primary research and detailed secondary analysis. Moreover, the emerging trends & drivers; challenges; and opportunities have been described in-depth in the report.

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Many parents in the UK follow the official guidance that kids up to the age of nine need calcium, potassium, fibre, and vitamins from cow’s milk as part of their healthy development. As such, the average British child is consuming milk at least 10 times a week and more than three yogurts a week. Raquel Perez-Lopez, analyst at Canadean notes, “Both children and their parents are increasingly busy, with hectic schedules filled with extra-curricular activities and work. This means more convenient dairy products are needed to suit their busy lifestyles. Almost five percent of dairy products consumed by kids and babies are selected because they are convenient. This might appear low, but equates to a £193 million (€244.4m) market.”

Children are attracted to a product’s appearance, as well as how easy they are to consume. Meanwhile, parents focus is often on the products’ health aspects. Consequently, dairy companies need to provide bright, eye-catching designs that provide on-the-go convenience; while also highlighting the health benefits to appeal to parents, canadean says.

Between 2013 and 2018 the demand for yogurt drinks in the UK will grow 30% faster than the demand for standard set yogurt. According to Perez-Lopez, the category is suited for children’s lunchboxes. Further opportunities also lie in the milk category, she notes. “Sugar-free flavoured milks in individual cartons also meet parents’ need to provide convenient health.”

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Since 2013 major dairy production companies have been building up alliances and working together with dairy farmers to boost growth in the Chinese dairy industry. In May last year, for example, Mengniu and Danone signed a framework agreement to establish a joint venture for the production and supply of chilled yogurt products. At the same time Mengniu increased its stake in China Modern Dairy to 28%. Yili Group also formed an alliance with the Italian dairy firm, Sterilgarda Alimenti, and signed a memorandum of understanding with Dairy Farmers of America regarding strategic purchasing and farming service cooperation.

Significant investment, however, is not the only reason why the Chinese drinking yoghurt market is growing rapidly: With increasing disposable income and exposure to the highly marketed benefits of drinking yogurt, more and more consumers demand healthier, nutritious dairy drinks in China. According to Canadean, the ambient drinking yogurt segment is doing particularly well: in 2013 ambient drinking yogurt grew by an impressive 110%, and it is expected to grow further in 2014, to take a 70% of the drinking yogurt market. Loubser says: “Consumption habits have shifted, and a significant portion of the market is now ‘on the go’ which makes yogurt drinks, especially ambient variants, very convenient for busy consumers.”

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Yogurt is set to grow fast in the otherwise fairly slow growing and saturated German dairy market and is expected to register the highest growth across all dairy categories at a compound annual growth rate (CAGR) of 2.7% during 2012­2017 , which is twice as fast as growth in milk at a CAGR of 1.4% and more than three times as fast as in cheese at a CAGR of 0.8%.

The study says that ‘indulgence’ is the leading trend motivating 35% of consumption by volume. This underlines the importance of taste, texture and emerging product categories such as frozen yogurt and dairy desserts. Price and value for money is the second most important motivation, however, with 22% it is significantly less important than the desire to indulge. The desire to treat oneself with tasty products is particularly important in emerging categories like frozen yogurt, which is considered to be a healthier alternative to other snacks and desserts. Products such as the successful Berlin frozen yoghurt upstart, Wonderpots, are gaining popularity by emphasising the flavours and textures offered rather than calorie count. Older people are a key group to target

In Germany, consumers aged 55 and over eat 34.9% of dairy products by volume. In contrast, consumers aged 0-15 years old eat only 16%. With the +55s increasing their share of the German population from 33.7% to 36.6% between 2012 and 2017, the importance of this group will only grow.

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