Your gives you the edge UK Week 2020

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High quality, delicious products combined with culinary expertise. We are Arla Pro.

Discover the story at www.arlapro.co.uk or contact [email protected] Arla Foods is the UK’s number one dairy company and farmer-owned cooperative. As a farmer-owned business we are in control of the milk every step of the way. So your customers can expect delicious milk that’s sourced responsibly and sustainably. Of course, being farmer-owned also means 5 important consumer insights that, by buying Arla products, you and your customers are directly supporting the dairy farmers. 1. Although convenience is still the number one reason for visiting a coffee shop, it’s GREAT TASTE that brings them back. 2. Consumers are forming strong, personal opinions on taste and that has impact on every component of the . 3. With the top three still being , and Hot 2700 Chocolate, MILK HAS A KEY ROLE to play in delivering the quality UK farmer owners taste that consumers are looking for. 1 in 4 4. What’s more, a ‘well-foamed milk’ is now quoted directly by British dairy farmers consumers as an indication of a quality coffee that’s worth coming back for. 5. Lactose intolerance and life-style changes are driving the alternative own Arla sector in the UK which is predicted to grow by over 40% over the next 5 years* although two-thirds of people who choose plant- UK’s based milks ALSO DRINK DAIRY MILK alongside it** Largest 3 billion ltrs milk pool of milk a year 5 key challenges for operators 1. Despite the positive growth forecasts, more immediately, an uncertain economic climate is putting some pressure on consumer spending. 2. Over three quarters of consumers are saying that the prices of beverages in coffee shops affects the number of visits they make - that’s the highest ever. 3. Nearly a QUARTER are trading down to smaller sizes and over At30% Arla are Pro, visiting we believeless frequently. that with everyone serving better coffee, 4. it’sAgainst your this milk background that gives youis the the industry’s edge. view that there may Our farms and cows are farmed with sustainable practices at every step. be an ‘oversupply’. We do this not only because performance and functionality is at the heart of everything we do, but because it’s better for our animals, our land, our 5. An increasingly crowded market makes it hard for operators wildlife and our environment. to DIFFERENTIATE. We consciously manage our farms to maintain the highest welfare standards, and are proud of our broad range of Red Tractor products – so you and your customers can feel good about where their coffee comes from. Source: Allegra Project Café 2018 * Informa’s Agribusiness Intelligence **MINTEL 2018 How can milk give you the edge over the competition? The ’s view OS: The coffee industry has seen significant growth over the last few years and we feel milk has played a real part in that in turning coffee into something that can be universally appreciated for what you can do with it regarding art and the visual element of it. Quality milk gives an edge by having a shinier, longer lasting foam that is more likely to hold a pattern. Given the variation in dairy milk that’s available, if you can find that one supplier that gives you a really high quality foam with gloss and shine that lasts longer, then OLLIE SEARS that’s important. Ollie is a Professional SCA (Specialty Coffee It’s also about having a range that can meet the different demands of our Association) qualified Barista and Authorised drinks and customers. SCA Trainer at North Star Coffee Roasters in Leeds. North Star was established in 2013 How are customer tastes changing? as a wholesale coffee Roastery but has since added a Coffee Academy and Coffee Shop We are seeing an increased demand for dairy space to its growing business. alternative products and a higher level of lactose intolerance.

The challenge is in sourcing products that What makes a great milk supplier? have a similar taste profile to milk. Then the taste of the coffee itself is less affected. OS: It’s all about service, quality and Mastering them can be a lot more difficult consistency. They go hand in hand. If a than with dairy milks. It takes real skill and supplier can guarantee that then it is going understanding. to pay dividends, especially at scale. If you’ve got a large farmer-owned dairy business, you’re going to be able to replicate the same What’s the single most important quality at scale. That means a quality, more thing when it comes to using milk in North Star? homogenated product which eliminates variables and delivers a consistent product to Shelf life, freshness and care of producers the consumer. are factors that are hugely important to the quality of milk. We really value consistency and that means a reliable, controlled supply chain. For The balance of fat and protein in the milk example, with temperature control. Ensuring dictates the quality of the foam, but even a milk is stored properly guarantees a better great milk can perform terribly when allowed shelf life. to stand or degenerate. As the milk tails off proteins de-nature and fats change so the structure of it changes. Guarantees of freshness are so important along with care of the dairy farmers to fit in line with our own ethical procurement policies at North Star. Protein for bubbles Fat for feel The know how Adding air to milk to make foam is After water, fat is the main component not the same science as adding air to of milk and it’s what gives it a water. Steaming water doesn’t produce rounded mouthfeel. The rounded MILK ESSENTIALS BY MASTER BARISTA CONSULTANT, a thick stable foam because water and mouthfeel is enhanced by steaming PAUL MEIKLE-JANNEY air don’t mix well. This is because air the milk because the fats melt - the needs something to hold it in the liquid. more fat there is in the milk the silkier Why does milk work with coffee? In the case of milk it’s the protein that it becomes when steamed and the Dairy products are classic enhancers of some of the flavour traps the air, forming the surface of the richer the flavour of the final drink. notes found in coffee, milk and they also softens bitterness. The bubble with the air inside. Full fat milk contains about 3.25 - 3.5% fat while low fat milks contain three components of milk that have an impact on its flavour and Heating protein molecules causes about 1%. texture are sugar (lactose), protein and fat. them to unravel (denature) out of their normally balled up structure. The newly unravelled protein molecules Keep it fresh and refrigerated now look like chains. One end of the and never reheat Milk Foam protein chain (particularly in caseins) When foaming it’s important to The quantity and quality of the foam you create is attracted to water and the other is use fresh milk that has been kept in your milk is dependent on the techniques you repelled by water. The ends that are refrigerated. Refrigeration slows down employ to incorporate the air into the milk as well repelled by water (the hydrophobic the natural degeneration of the milk fats (lipolysis) which would eventually as the type of milk you use. The process of adding ends) all move to point inwards make the milk taste rancid. You will milk to air is called foaming or stretching because towards the water free interior of the air bubble (just introduced by the get a better foam if you start with cold it increases the volume of the milk. barista with their steam wand) while milk because you’ve got more time to Bubbles in milk can range in size enormously but if the ends that are attracted to water (the aerate it as you bring it up to desired temperature. Never reheat milk or you foam well the bubbles will be so incorporated hydrophilic end) remain happily out in the water. Coated with these surface- add fresh milk to milk that into the milk that they won’t even be apparent as has already been heated as bubbles. is the term used to describe active proteins, the air bubble is now fairly stable. This action is known as the proteins will not do their frothed milk where the bubbles are so small and adhesion. Proteins also bond to one job as well when heated the numerous that they can’t even be seen, though another sideways, forming crosslinks second time around. they can be sensed on the palate as a lovely velvety which add to the stability of the foam texture. The milk will appear thicker and creamier as each air bubble is bound to the one Creating stable milk foam involves a careful reaction beside it. between the desirable foaming properties of milk proteins with the destabilising properties of milk fat.

The taste impact of lactose One of the things many get wrong (often as a result of customer demand) is the temperature to which they heat the milk - too hot and its flavours alter. Lactose doesn’t taste particularly sweet but when excessively heated it breaks down in to its composite sugars, glucose and galactose, making it taste sweeter. Heating milk over 70˚C also “denatures” the proteins giving you the characteristic eggy custardy flavour of cooked milk. UK’s no.1 Freefrom brand The Lactofree brand is worth £60m and growing year on year, driven by a loyal customer base*. An estimated 15% of the UK’s population is lactose intolerant. Whilst alternative ‘milks’ made from substitutes may be lactose free, they also lack the goodness and the taste found in dairy. Lactofree is made from cows’ milk that’s been specially treated to remove lactose.

Source: Kantar WPO Product Performance The dials below show the performance of Arla LactoFree vs Arla Milk

ARLA Whole Milk 0 15 15 0 14 15 0 11 15 0 12 15 VISUAL APPEARANCE LENGTH OF HOLD IMPACT ON TASTE BRIGHTNESS OF SHEEN Whole

ARLA Semi- 0 13 15 0 14 15 0 11 15 0 13 15 V VISUAL APPEARANCE LENGTH OF HOLD IMPACT ON TASTE BRIGHTNESS OF SHEEN IS E U C A N Semi-skimmed L APPEARA But Lactofree scores equally as well when compared to non- dairy alternatives (Soya, Almond and Coconut).

ARLA Lactofree 0 7 15 0 11 15 0 10 15 0 9 15 VISUAL APPEARANCE LENGTH OF HOLD IMPACT ON TASTE BRIGHTNESS OF SHEEN Semi-skimmed V IS E U C A N Averages for Soya, Soya, for Averages Almond & Coconut L APPEARA Lactofree shows no visual difference to standard fresh milk, ensuring a high-quality finish. Steams and foams consistently with no splitting, which can occur with non-dairy alternatives. Small tight microfoam to achieve .Lattes made with Lactofree taste the same as those made with standard fresh milk. Consumers avoiding lactose can enjoy the same coffee taste. Formats Available in 6 x 1ltr tetra packs. Also available in 1ltr UHT Whole, Semi-skimmed and Skimmed.

*Lactofree customers are loyal with an average frequency of purchase of 21 (compared to Alpro 10.3) The UK’s no.1 organic dairy brand. Our Yeo Valley Organic Free Range milk is sourced from 100% British organic family farms and delivers the consistent quality needed to cope with increasing demand out-of-home.

Product Performance The dials below show the performance of Yeo Valley milk vs Arla Milk

ARLA Whole Milk 0 12 15 0 14 15 0 14 15 0 13 15 VISUAL APPEARANCE LENGTH OF HOLD IMPACT ON TASTE BRIGHTNESS OF SHEEN Whole

ARLA Semi- 0 10 15 0 15 15 0 10 15 0 12 15 VISUAL APPEARANCE LENGTH OF HOLD IMPACT ON TASTE BRIGHTNESS OF SHEEN skimmed Milk Semi-skimmed

Offers the consistency to create based beverages - without the worry of variances in performance. Creates a long lasting foam with a silky mouthfeel.

Formats Available in 6 x 2L Whole and Semi-skimmed.

Available in: Whole, Semi-Skimmed and Skimmed