JUL Y 2020

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INDUSTRIES www.dairyindustries.com JULY 2020

DAIRY INDUSTRIES INTERNATIONAL The cheese issue

Inside Stilton challenged

VOL Hygiene & Covid-19 85 No 7

Nantwich: A history Kenya’s dynamic industry

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Contents REGULARS JULY 2020

DAIRY

DAIRY international

international INDUSTRIES

INDUSTRIES INDUSTRIES 5 Editor’s Comment www.dairyindustries.com JULY 2020

Volume 85 No. 7 6 World News

July 2020 14 New Product News DAIRY INDUSTRIES INTERNATIONAL The cheese issue 16 Functional Focus - Julian Mellentin 36 New Equipment Editorial Director 37 Diary Sarah McRitchie 42 Working Day... Patrick Verhelst, chief marketing officer, Elopak Inside [email protected] Stilton challenged

VOL 85 No 7 Hygiene & Covid-19

Nantwich: A history Editor FEATURES Kenya’s dynamic industry

Suzanne Christiansen Dii COVER JUL 20.indd 1 16/06/2020 14:18 Cover photo: Courtesy of DSM [email protected] 13 News Focus The European Union’s plan to start intervention Art Editor purchases of SMP and butter have drawn fire from US and Sue Burke Latin American dairy organisations [email protected] 18 International Cheese & Dairy Awards Digital Editor A personal reflection by Jenny Deeprose on the cancelled Alex Rivers 2020 International Cheese and Dairy Awards in Nantwich, [email protected] Cheshire, UK

Regular Contributors Henrik von Suhr 20 Cheese Making Julian Mellentin An interview with Robin Skailes, chairman of the Stilton International Cheese Cheese Makers Association, UK and director of Cropwell & Dairy Awards Group Sales Manager Bishop Creamery See page 18 Mark Neilson [email protected] 22 Cheese Making How coagulants can help set new standards in cheese Sales Manager production, according to Gert van den Hoven of DSM Samantha Bull Food Specialties [email protected] 24 Kenya Accounts Kenya’s growing middle class is expanding the dairy Yee Yau market within East Africa’s economic powerhouse, says [email protected] Ramadhan Rajab in Nairobi and Poorna Rodrigo Cheese Making Publisher 26 Food Safety See page 20 Neil McRitchie An interview with Chris Edwards, incoming president of the [email protected] UK’s Society of Dairy Technology

30 Hygiene Organisations ranging from the British Standards Institute to Editorial & Sales Office The Maltings, 57 Bath Street, large hygiene firms are tackling the post-Covid-19 challenge Gravesend, Kent DA11 0DF UK 32 Filling Systems Tel: +44 1474 532 202 Zott Dairy in Germany is ensuring its filling systems are Fax: +44 1474 532 203 up to date Kenya See page 24 34 Society of Dairy Technology Despite Covid-19, the Society of Dairy Technology was able to publish the second issue of its International Journal of Dairy Technology. Andrew Wilbey reports

37 Equipment Focus CLASSIFIED

38 The Dairy Directory Hygiene See page 30

www.dairyindustries.com July 2020 DAIRY INDUSTRIES international 3

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FROMFROID_PUB2020 (2).indd 2 12/02/2020 11:12 Comment

Editorial Advisory Board

Cancellations, cheese and wellies Follow Dii on y wellies remain securely in the boot of my car this Dr Judith Bryans year, except for occasional wet days down at the Director General, Dairy UK allotment. However, in past years they’ve travelled to President, International Dairy M Federation @dairyindustries Cheshire with me, to protect my feet from the downpours and mud that were the past International Cheese and Dairy Awards Find us on at Nantwich. Like many other events, this year’s pavilion at the agricultural show is cancelled. The more than 5,000 cheeses have to stay home, along with the hundreds of judges and Search for Dairy stewards and the thousands of visitors. With any luck, 2021 will Industries International see the return of the cheese tent at Dorfold Hall. Please see magazine Jenny Deeprose’s report on cheese shows past and the plans

for the future, on page 18 of this issue. Jenny Deeprose We’ve also caught up with the chairman of the British Stilton Dairy Journalist & Cheese Makers Association and director of Cropwell Bischop Cheese Judge Creamery, Robin Skailes. The challenges to artisanal cheese makers are many in a good year, and this year has been rid- dled with obstacles and complications to address. In a way, the difficulties of being a cheese maker in the first place prepares the industry well to deal with the issues of coronavirus in the marketplace. Read our interview with Robin on page 20. There is good news, as consumers continue to look to dairy to provide comfort and nutrition, says Julian Mellentin on page 16. See his column on how dairy will continue to benefit from Dr Fiona Lalor Food for Health Ireland consumer demands for local, delicious food. And, as the countries reopen their markets and their borders, we await developments. Stay safe, everyone.

Suzanne Christiansen, Editor

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DAIRY SUBSCRIPTION Donald Moore international @Bell_Publishing INDUSTRIES Executive Director, INFORMATION Global Dairy Platform Subscription includes 12 issues delivered direct to any address @Bell_Publishing worldwide, full website access to Library Archive, digital magazine in PDF or interactive format, and weekly e-newsletter. Visit www.dairyindustries.com/subscribe, or contact © Bell Publishing 2020 [email protected] Published by: Bell Publishing Ltd. Postal & Digital Issue UK EUROPE REST OF WORLD No part of this publication may be reproduced, stored One Year: £160 GBP £172 GBP $232 USD in a retrieval system or Postal & Digital Issue UK EUROPE REST OF WORLD transmitted in any form or by any means Two Years: £272 GBP £292 GBP $395 USD Marian Pusey BSc (Hons) without the prior written permission of FHEA MIFST Bell Publishing Ltd DIGITAL issue only (1 year) £159 GBP £159 GBP $206 USD Executive Director, ISSN 0308-8197 Society of Dairy Technology

www.dairyindustries.com July 2020 DAIRY INDUSTRIES international 5

P.05 COMMENT√.indd 3 17/06/2020 13:16 World News - Europe

IN BRIEF ESI opens production line Marburg dairy goes under in Germany The Marburg dairy of Ger- for infant formula in France many has been liquidated. ESI Nutrition, the nutrition The company was sold to division of dairy co-oper- the Russian group of com- ative Laïta, says its new panies, Rossijskoje Moloko, production line located in its two years ago by the local Ploudaniel, France facility is dairy co-operative, which after the takeover of the for- now fully operational and ran mer Schwälbchen factory, its first commercial produc- was not able to manage the tion on 28 April. dairy's operation. It is sup- The decision to invest in tions, these new bottles are even be a great match for plied by 30 farmers and has this new line dedicated to compact and perfect for ESI highly concentrated clinical 20 employees. complex nutritional prod- Nutrition’s flagship product, nutrition formulas,” explains Organic demand ucts was made in 2018, in “nourettes”, which are liquid Mathieu Lucot, marketing up in Germany response to the ever-more infant formula prepackaged manager at ESI Nutrition. Sales of organic milk are demanding quality stand- in ready-to-use baby bot- “The fact that our facility is currently growing signifi- ards set for infant and clinical tles with a dedicated screw General Administration of cantly in Germany, as more nutrition products, which are top and adapted teat, hand- Customs of the People’s Re- people eat at home. Rüdiger the primary markets targeted ed out in maternity wards. public of China-approved to Brügmann from the coun- try’s Bioland association by these new offerings. They are ergonomically de- supply products for export assumes that the trend will The installed equipment signed for easier handling to China is also a big asset continue. The organic milk consists of a sterilisation and translucent to keep that will allow us to develop market has been growing module followed by aseptic track of how much has been our reach in the area by pro- organically for many years. filling and complete with a consumed. viding nutritionally-adapted "These increases have gradually come back and secondary packaging unit. “Seeing the first market- solutions that best support have been fuelled even Beyond enhancing its pro- ready bottles coming out of infant growth and develop- more by the coronavirus duction capacity and provid- the line was a big milestone ment,” he adds. crisis,” he claims. Organic ing state-of-the-art quality for the company and we are ESI Nutrition offers dairies in the south of Ger- control, with this investment, really excited for the addition nutrition brands a range of many are now looking for new suppliers. The country ESI Nutrition also wanted to of these new options to our shelf-stable, ready-to-mar- is one of the largest markets expand the range of formats range. Not only will it open up ket products with a focus on for organic, with almost all available to its customers opportunities for our custom- infant formulas, clinical nutri- households buying at least and released two new bot- ers in the infant nutrition mar- tion, and healthy ageing as one organic product a year. tle sizes: 70ml and 90ml. ket, but it could also benefit well as sports nutrition and Reductions to end Smaller than the existing op- sports nutrition brands and active lifestyles. Austrian dairy Vorarlberg reduced its milk intake by 15% on 20 April due to the Swiss exports dropped in April coronavirus crisis, but the Swiss cheese exports fell by Gruyère AOP cheese exports co-operative has now ended 0.8% in the first four months were down by 16.2% in April. the “emergency measure” as of June. According to the of 2020, according to TSM However, due to the good dairy, the goal of active milk Treuhand. In April, Swiss sales from January to March, quantity control has been cheese exports went down both types of cheese are still successfully implemented. in volume terms and were up over the previous year. Gruyère AOP cheese exports 13.4% down compared to the For Appenzeller, there was were down by 16.2% in April Bavarian vouchers from Switzerland As a sign of solidarity, the same month last year, while a 25% drop in April compared Bavarian Milk Promotion in March exports were mostly to the previous year and a with a drop 21.6% and a Fund (MFF) and milch. good to very good. drop of 2.6% over the first decrease of 31% . bayern in Germany is sup- According to the Emmen- four months. Only the large hole cheese porting the local catering taler AOP variety organisa- Tilsiter, Raclette, Vacherin Switzerland Swiss was able trade with a voucher cam- paign. A total of 11,000 tion, the corona crisis in Italy fribourgeois AOP and Sbrinz to increase by 50.8% in April, vouchers with a value of increasingly led to more gro- AOP also lost quantities in and it was up by 6.8% over €100 each are available, cery shopping, while sales in April, as did the segment of the first four months. amounting to €1.1 million. gastronomy suffered. At Em- "other semi-hard cheeses In processed cheese, ex- Companies can download mentaler AOP, the decrease with over 45% fat in the dry port growth was 37.2% in the vouchers to exchange for Bavarian dairy products. in April was 9.5% compared matter" and "other semi-hard April and 12.3% in the first to the same month last year. cheeses with full fat", each four months.

6 DAIRY INDUSTRIES international July 2020 www.dairyindustries.com

P.06-8,10-11 NEWS√.indd 6 17/06/2020 10:03 World News - Europe

Delamere Dairy celebrates Hochland reports growth in 2019 35 years Delamere Dairy is “We are working celebrating its 35th really hard to re- year of producing duce wastage in fresh and long-life the goat farming cows’ and goats’ industry and our milk, butter, chees- relationship with es and yogurts in Cabrito and also 2020, with new Billy Tannery, a cartons promoting one of its micro tannery using waste Hochland had a good 2019, the Hochland brand made a partner businesses, Cabrito goat hides, now completes with profit on ordinary busi- very successful return in the Goat Meat, and its legacy of the circle from farm to milk ness activity increasing by segment. Hochland Sand- sustainability. Delamere has to meat to leather. We do 27.4% and the EBT margin wich Slices also contributed recently acquired financial everything we can, moral- at 5.1%. Investments by the to the positive development. stakes in both Cabrito Goat ly and ethically, to the best Hochland Group amounted Processed cheese is now Meat, an ethical goat meat of our ability and are proud to around €42 million, €3.5 also on the rise again in the supplier, and Billy Tannery, to be featuring this news on million above 2018. Group- German market. which produces handcraft- our cartons to promote how wide cheese sales rose by With the commissioning of ed leather goods from goat delicious goats’ meat is, as 4% to 378,000 tons. Pro- the semi-hard cheese plant in hides, to work towards reduc- the demand in the UK contin- cessed cheese accounted for Belinsky and the expansion in ing unnecessary wastage in ues to grow.” almost half of this growth. Prokhorovka (both in Russia), the dairy industry. James Whetlor of Cabrito The firm’s foodservice seg- Hochland has completed two Delamere has featured the Goat Meat comments, “The ment played a decisive role, major construction projects. details of its partnership with topic is often uncomfortable, with strong growth especial- This will release forces for a Cabrito on all of its goats’ milk rarely discussed and con- ly in Russia and in exports forward-looking investment cartons in a move to highlight sumers sometimes forget the to third countries. Group project in France. With a high to consumers the ethical rea- relationship between milk, sales rose to €1.6 billion, an double-digit million invest- sons to choose its milk. De- meat and leather. This part- increase of around 7%, in- ment, the Fromagerie Henri tails of the partnership appear nership with Delamere and cluding the mechanical engi- Hutin will be transformed into on the new one-litre pack- with our partners, Jack and neering subsidiary Natec. a flexible production facility aging sold in Asda, Co-op, Rory at Billy Tannery, is an The branded business saw over the next few years, the Nisa, Ocado and independ- important step in closing the a group-wide sales increase company notes. ent health food stores, which circle.” of over 4%. The main contrib- have an RRP of £1.60-1.80 Delamere supplies spe- utors to this were Hochland Ice cream trade (€1.77-1.99). ciality and alternative dairy Russia, Hochland Germany Delamere Dairy’s man- products to over 20 countries and Hochland România. In for HofEis brand aging director, Ed Salt says, around the world. percentage terms Patros and Schwarzwaldmilch of Ger- Gervais performed best in many has taken over the Germany. Almette was stable field ice cream trade as part European Dairy Association across the group. The brand of a sales co-operation with was unable to fully benefit Schwarzwälder Eismanufak- annual convention goes virtual from the rising demand for tur (Black Forest ice cream Together with its Span- have forced the EDA to fresh cheese, especially in manufacturer), as of 15 June. ish member association, change the meeting from a Russia, due to capacity bot- Support at customer level re- Federación Nacional de physical gathering in Ma- tlenecks. With the expansion mains with Schwarzwälder Industrias Lácteas (FeNIL), drid to a video conference. of the production facility in Eismanufaktur. The HofEis the European Dairy Asso- The dairy sector will Prokhorovka, the conditions ice cream brand contains ciation says it was looking hence meet virtually and are now in place for further Black Forest pasture milk as forward to welcoming the exchange with speakers growth in this category. well as Black Forest organic lactosphère from Europe and guests on Friday 20 The development of the milk, certified by Bioland. and beyond, at the EDA An- November 2020, with the Hochland brand was gratify- nual Convention in Novem- theme, “Milk and Dairy – ing: sales increased by 7%, ber 2020, which was set to today more essential than in Germany even well into be held in Madrid, Spain. ever!” For further infor- double figures. The main However, the coronavi- mation please visit eda. driver was the newly intro- rus pandemic and its im- euromilk.org or on Twitter duced “Hofkäse” made from pact on international travel @EDA_Dairy 100% Allgäu milk, with which

www.dairyindustries.com July 2020 DAIRY INDUSTRIES international 7

P.06-8,10-11 NEWS√.indd 7 17/06/2020 10:03 World News - Europe

“Milk your moments” UK campaign Ammerland reports good 2019 Households across the UK asked to encourage friends were being encouraged to and family to do the same. but predicts slow normalisation ‘#milkyourmoments’ on social For every person that Ammerland dairy in Ger- of fresh products (+22.5%). media as part of a £1 million unlocked a moment, dairy many has had successful Like the entire industry, (€1.1m) joint-funded dairy workers and farmers donated developments in recent Ammerland dairy and its campaign. The consumer £1 until the £100,000 target years. Last year, sales in- milk producers are feeling campaign has seen AHDB, was reached. This donation creased by around €82 mil- the economic effects of the Dairy UK, Defra, Scottish is going towards supporting lion or 8.9%, to €998.6 million. coronavirus crisis. Due to the Government, the Welsh Gov- Mind, Inspire and the Scot- Equity rose by a total of €7.5 temporary curfews, important ernment and the Northern tish Association for Mental million to €136.4 million. Its sales channels (eg, catering Ireland Executive join forces Health, for them to continue annual profit was €6 million and out-of-home consump- to deal with the fall-out of the to deliver services and pro- and the balance sheet profit tion) in Germany and abroad coronavirus. vide information to people at €3.6 million remained al- have broken down or almost As part of the campaign, experiencing mental health most constant. come to a standstill. the dairy industry is support- problems. The amount of milk pro- From its perspective, the ing mental health charity Ash Amirahmadi, chairman cessed rose by almost the current trend towards gradu- Mind to highlight the impor- of the Dairy Marketing Forum, same amount, increasing by al loosening of restrictions in tance of human connections says, “As an industry, we are 8.8% to 1,965.7 million kg. Europe will initially only lead during lockdown. The ‘Milk seeing first-hand the impact The increased amounts of to a very slow increase in Your Moments’ campaign mental health issues are hav- raw material in 2019 is due demand. aims to celebrate and inspire ing on farmers. Open conver- both to the addition of new A normalisation of the situ- the little moments of connec- sations and special moments members and to increases ation is not foreseeable due tion that are bringing people of connection are more im- from previous milk suppliers. to the unpredictable conse- together while physically portant than ever. In the past financial year, quences of the crisis. apart due to coronavirus. By “We know that milk has Ammerland dairy used The Covid-19 situation is encouraging more open con- long been a central part in around 75.5% (2018: 72.9%) currently putting great pres- versations with others, the in- the way people connect, from of raw milk for the production sure on the development of dustry hopes to support Mind bedtime cocoa and stories of cheese. the milk price, since a sea- in making a positive impact to tea with your neighbours Total cheese produc- sonal high milk supply meets on people’s mental health. and a cup of coffee with your tion was 164,496 tons, an a shrunk or completely lost Emma Ihsan, head of cor- new colleague. We hope that increase of 13.1%. demand as a result of the re- porate partnerships at Mind, through this campaign, we Production was also ex- strictions in public life. says, “A vast number of us can celebrate these little mo- panded in the other product Ammerland is therefore have seen our mental health ments and inspire amazing categories. The dairy pro- campaigning for a voluntary deteriorate during the coro- new ones, using the dairy duced 63,413 tons of powder reduction in the amount of navirus crisis. While we know products in your cupboard or (+18.3%), 22,592 tons of but- milk for a fee, financed by the that there is no one size fits fridge – as a catalyst.” ter (+ 7.9%) and 160,320 tons EU milk package. all for improving mental well- being, we have seen first- hand how regular social Masure retires at EWPA as interaction can improve and maintain mental health.” The ‘Milk Your Moments’ Anton wheys up the reins website (milkyourmoments. The deputy secretary gen- cording to the EDA. ous projects carried over co.uk) inspired people young eral of the European Dairy “The whey sector has by the association reflect and old with suggestions on Association (EDA) and changed profoundly over the her élan and energy. Béné- how to make a real world con- secretary general of Europe- past years and Bénédicte dicte has built up incredible nection – whether that’s hav- an Whey Processors Asso- was for sure one of the driv- credentials of trust with our ing a coffee with friends, or ciation (EWPA), Bénédicte ers of this change,” Anton members, within the team a virtual gathering with work Masure, is taking her retire- notes. and in the Brussels agri-food colleagues. ment and handing over the “Bénédicte leaves a huge scene. They then captured leadership of the EWPA to footprint behind her: the “It is a real challenge to and shared the moment Alexander Anton, who has whole dairy industry asso- succeed her in the EWPA of connection by tagging been heading the EDA for the ciation landscape mirrors leadership role and to keep #milkyourmoments and past seven years. today her attitude and per- the strong momentum that @milkyourmoment across Masure has spent 25 formance. Not least the Bénédicte created – and here Facebook, Instagram or Twit- years at the service of the significant increase of the the whole ‘euromilk’ team is ter. They were also being European lactopshère, ac- membership and the numer- fully committed,” he sums up.

8 DAIRY INDUSTRIES international July 2020 www.dairyindustries.com

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IN BRIEF Nestlé’s challenges and Saputo reports improved revenues initiatives in southern Africa Canadian cheese giant The dairy industry is facing nerships, we procure our milk Saputo has reported its rev- various issues in order to from 150 local dairy farmers enues went up by 14.9% for remain profitable and sus- within all milk districts and the fourth quarter of 2020 tainable. To respond to these therefore creating over 4000 ended 31 March, to C$3.7bn challenges, dairy giant Nestlé permanent jobs. The empha- (€2.4bn). The shift in con- sumer demand relative to has formed partnerships and sis of farmer support to pro- the Covid-19 pandemic did continues to support the dairy duce quality milk is crucial as not significantly affect rev- sector through initiatives it enables us to increase the enues, the company says. across the East and South Af- nutritional value of our prod- The Europe sector, consist- rica region (ESAR), it said on ucts without compromising on ing of the activities of Dairy World Milk Day on 1 June. taste and health. This is im- al benefits for all age groups Crest Group acquired in April “Our continent is faced portant as today’s consumers including school age children 2019, increased revenues and adjusted EBITDA by with triple burden of dis- prefer products with improved and adults,” says Pumla $231.4 million and $46.6 mil- ease: obesity, micronutrient nutritional value as part of Mkhize, category marketing lion, respectively. deficiencies as well as un- their healthy and balanced manager, ambient dairy. dernutrition. It is therefore lifestyles,” adds Mnisi. “Adequate nutrition plays New leaders at ADSA becoming increasingly chal- Milk has been scientifical- a huge role in the physical The American Dairy Science lenging for farmers as well as ly identified as a rich source and mental development of Association (ADSA), elect- food manufacturing compa- of calcium, essential for persons from infancy to old ed new leaders for its 2020- nies to produce foods that can the development of strong age. It is our firm view that the 2021 term. Dr Paul Kindstedt address these challenges,” bones in human beings. “To quality food is the first medi- has been elected to the of- fice of vice president for a states Zweli Mnisi, corporate adequately respond to these cine that reduces any risks of one-year term. Dr Rohit Ka- spokesperson for Nestlé East physical and mental devel- illnesses,” says Mkhize. poor has been elected ADSA and Southern Africa Region. opment challenges facing Nestlé supplies Nespray, Dairy Foods division director “In South Africa, through consumers, Nestlé products Klim, Milo, Ideal and Gold and will serve a three-year our farmer support and part- have been providing nutrition- Cross brands in the region. term. Dr Xin Zhao has been elected production division director and will also serve Australia’s fortune changes with rains a three-year term. Zhao is a During the past six months plying milk for manufac- lactation physiologist. there has been a dramatic tured products had the Fonterra pays up turnaround in milk production advantage of record high in Australia, according to the prices and, in general, Fonterra is going to start paying the invoices for 3,000 US Department of Agricul- were able to maintain small and medium-sized ture’s Foreign Agricultural their herd size enabling vendors in New Zealand Service report. The dairy in- milk production to re- faster. As of 1 July 2020, dustry had faced a challeng- bound quickly in 2020. Fonterra aims to ensure ing period during 2018 and As a result, milk pro- businesses are paid within 2019 as drought affected duction in the first quar- Fluid milk exports have 10 working days from the most of the dairy farming re- ter of 2020 was nearly 5% seen consistent year-on- receipt of invoice. Current- ly, the dairy giant's payment gions in the eastern states of above the same period in year increases over the last terms for SMEs is the 20th Australia. In addition to sig- 2019. FAS/Canberra fore- decade, increasing by 226% of the month following the in- nificantly reduced pasture casts overall milk production over the last 10 years. How- voice date. production, fodder and grain in 2020 at 9.2 million metric ever, this growth is expect- prices spiked to record lev- tons, up from 8.83 million in ed to stagnate in 2020, with New coffee flavours els in 2019 as a result of poor 2019. Cheese production is exports forecast at 255,000 Synergy Flavours has crops and strong demand expected to have the greatest metric tonnes, nearly the launched a coffee flavour competition from other live- production increase of any of same as 2019, due to the range in Asia to meet de- disruption in trade caused by mand. The new flavours stock industries. the major manufactured dairy include Black, Robusta, Fortunes have changed, products. Although the Covid- Covid-19. Brewed, Roasted, Espres- however, with well-above 19 outbreak is not currently The majority of growth in so and Cappuccino, among average rainfalls since early having a major impact on milk fluid milk exports is due to others. They have been cre- 2020 throughout most of the or dairy product production demand from China, which ated at Synergy’s Thailand previously drought-affected in Australia, it is expected to now accounts for over 40%, site, based in Samut Prakan, dairy farming regions. Dairy influence consumption and with Singapore, Malaysia and near Bangkok. farmers predominantly sup- exports. Hong Kong also key markets.

10 DAIRY INDUSTRIES international July 2020 www.dairyindustries.com

P.06-8,10-11 NEWS√.indd 10 17/06/2020 10:47 World News

Japan drops US Seasonal ice creams for northern Europe NFDM imports Food Union, a dairy produc- Japan's Ministry of Agricul- tion and distribution group, ture, Forestry, and Fisheries has prepared over 100 novel (MAFF) has announced that it products for the upcoming would revise planned imports summer season for cus- of non-fat dry milk (NFDM) tomers in Latvia, Lithuania, from the US, from a previ- Estonia, Norway, Denmark, ously announced volume of Romania, Belarus and Rus- 4,000 metric tons (MT), to just sia. It says it is harnessing Food Union’s 15 key nov- available in Estonia. 750 MT for the Japanese fis- insights from sensory and elties for the 2020 summer Guilt-free gourmandise cal year 2020. behavioural research and season tap into five different Lokki Ju, a salt caramel guilt- The decrease in planned development to bring new ice trends: free ice cream that is a sweet imports is a result of increas- cream flavours to market. Flavour fusions and savoury combination, is ing domestic production of “We have built research Ekselence Macchiato, which offered in Norway. NFDM due to low demand for and design deep into the DNA mimics the experience of an Seasonal signatures: fresh milk during the Covid- of our company and have espresso with a dash of frothy Nature is health 19 pandemic. The 750 MT ambitions to test and invent milk, is available in Latvia. Jattis is a vanilla-raspber- allows Japan to meet its com- new products while uphold- Ekselence Mini Pistasj & ry stick that is available in mitment under the US-Japan ing the highest standards of Makroner, which consists Belarus, and Sarafanovo is a trade agreement. taste, quality, and nutrition- of pistachio-flavoured ice mango sorbet stick, available Prior to the pandemic, al value,” says Normunds cream, covered in milk choco- in Russia. NFDM stocks were already Staņēvičs, CEO of Food late and sprinkled with chunks Delicious disruption reaching historic highs as a Union, Europe. “We prioritise of macarons and Mini Kaffe Tumehelbeke Snowflake is result of sluggish demand. sensory innovation and be- Latte, consisting of coffee fla- wrapped in a black waffle to However, Japan still plans havioural science to identify voured ice cream, dipped in enhance the visual journey, to import 20,000 MT of US what consumers demand at a coffee sauce and two layers and is available in Estonia. butter. Butter production has time when disruptive chang- of chocolate, are both availa- Premier Is, is an ice cream also increased 32% but in- es have increased the need ble in Norway. with Tutti Frutti flavour and creased home cooking is for joy, comfort, and nutrition Premia, a Pavlova Cake filled with popping stardust, keeping the demand high. from trusted brands.” ice cream in a small cone, is and is available in Denmark. Fulg De New is a coco- nut ice cream in black cone, China gives green light to whey permeate imports available in Romania, while Klasika, a peach flavoured On 15 May 2020, China pub- ingredient industry. ice cream with watermel- lished an official safety and Demand for perme- on sprinkles, is available in quality standard for using ate is rising fast in Lithuania. permeate powders in food China, just as it is processing, signifying that across the world. We Plant-based alternatives Premier Is VegaNice, is a its market is ready to accept look forward to work- vegan ice cream cone with imports of the ingredient with ing with our custom- mint and chocolate ice cream, immediate effect. ers in China to supply and available in Denmark. The development comes them with the highest The Food Union Group’s as a result of a recent trade quality whey perme- brands, particularly in cate- shareholders include its agreement between the US ate powder for their food and gories such as chocolate and founder and global head and China. However, the beverage applications.” biscuits, but also in hot drinks, Andrey Beskhmelnitsky, the standard applies globally, and Whey permeate is a milk dairy and desserts. Innova Hong Kong-based invest- permeate from any country solid with around 80% lactose figures show that the number ment company Meridian Cap- may be exported to China content. Used as a bulking of new products containing ital, and one of Asia’s largest provided it complies with the agent, it is a cost-effective re- whey permeate has more private capital firms, PAG. requirements. placement for skimmed milk than doubled in recent years, The group became Food Henrik Jacob Hjortshoej, powder, lactose and sweet growing from 169 in 2015 to Union shareholders in 2015 head of sales development, whey powder. In 2017, pow- 387 in 2019. and 2018 in order to finance food at Arla Foods Ingredi- dered permeate received a Arla Foods Ingredients is the construction of two dairy ents, says, “The opening of Codex Alimentarius interna- one of the world’s largest sup- plants in China and to facil- the Chinese market to per- tional standard. pliers of whey permeate, with itate the company’s further meate exports is highly sig- Permeate is increasingly production facilities in the EU expansion into the Chinese nificant for the global dairy being used by multinational and Argentina. market.

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P.06-8,10-11 NEWS√.indd 11 17/06/2020 10:47

News Focus Market ‘distortion’ decried by Americas s the European Union (EU) is The European Union’s plan to start intervention poised to begin government- A financed intervention purchases purchases of SMP and butter have drawn fire from of skim milk powder (SMP) and but- US and Latin American dairy organisations ter, dairy farmers and processors in key dairy-producing countries around the The groups issuing the statement world were calling on the EU to “avoid include: the market-distorting practices that have Argentina, Sociedad Rural Argentina significantly harmed them and the broad- (SRA), Centro de la Industria Lechera er global dairy market in the past.” Argentina (CIL) A coalition of dairy organisations Brazil, Sindicato da Indústria de from the Americas and the US joined Laticínios e, Produtos Derivados no together in urging the EU “not to repeat Estado São Paulo (SINDLEITE) the inventory-building and extended Central America, Federación, market-price suppression” it engaged in a Centroamericana de Productores Lácteos few years ago. EU government holds significant quanti- (FECALAC) Exporting large quantities of ties in intervention. government-purchased SMP and butter at “It’s critical that the EU act now to Chile, Federación de Productores de below market rates onto the world market put a long-term plan into place regarding Leche (FEDELECHE) will prolong the deeply challenging envi- how to handle its government-incentiv- Costa Rica, Cámara Nacional de ronment under which dairy sectors are ised stockpiling, given that the EU has a Productores de Leche de Costa Rica operating worldwide, they say. The EU demonstrated history of dumping inter- (CNPL) intervention programme would artificially vention purchases in a way that disrupts Ecuador, Centro de la Industria Láctea distort prices for an extended period and the world dairy market. The EU inter- del Ecuador (CIL) Asociación de displace commercial competition, just as vened in 2016-17 and held the equivalent Ganaderos (AGSO) the world begins to recover from the of 16 per cent of the global SMP market Guatemala , Cámara de Productores de immediate impacts of the Covid-19 pan- in government storage. It subsequently Leche (CPL) demic, the associations say. The groups released the product on the world market instead urge the EU to adopt measures over the next two years, unfairly under- Mexico, Asociación Mexicana de that further spur consumption within the cutting international prices and harming Productores de Leche, A.C. (AMLAC), EU and encourage its producers to imple- the global dairy industry. Cámara Nacional de Industriales ment appropriate production practices to “Farmers and dairy processors in our de la Leche de México (CANILEC), survive during this difficult time. countries and many others around the Confederación Nacional de A coalition representing the various globe are already in the fight of their Organizaciones Ganaderas (CNOG) dairy industries issued the following joint lives, working hard every day to help Paraguay, Cámara Paraguaya de statement: keep the world well-nourished through Industriales Lácteos (CAPAINLAC) “The European Commission must this crisis. We are all dealing with great United States, International Dairy Foods avoid dumping government-purchased enough challenges already in our own Association (IDFA), National Milk SMP and butter on the world market markets. If the EU does not commit to Producers Federation (NMPF), U.S. and implementing policies that under- avoid distorting global markets by dump- Dairy Export Council (USDEC) mine global dairy markets under the ing their excess intervention stocks onto Uruguay, Cámara de la Industria Láctea guise of protecting its farmers. The EU’s the world market just as dairy sectors del Uruguay (CILU) Dii market-distorting practices are harmful begin to recover, the more farmers and enough during normal operations. If used processors outside the EU could be forced in the wake of the Covid-19 pandemic, to close their doors. which has dramatically eroded dairy pric- “We encourage the EU to implement es, they would be disastrous to the world policies that support greater utilisation of dairy market by prolonging the current dairy products with the goal to increase crushing economic conditions. Global consumption, particularly with the con- buyers of SMP and butter will have little sumers impacted most by the Covid-19 incentive to bid up prices as long as the outbreak.”

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P.13 NEWS FOCUS√.indd 13 16/06/2020 15:41 New Product News

IN BRIEF Emmi knows Biotiful’s mango and Philadelphia adds Mr. Big recycled to package blackcurrant kefir Berry Global, a packaging The new Emmi Two new flavours company, has partnered Caffè Latte Pro- have been added with Mondelēz Interna- tein Mr. Big has to Biotiful’s range of tional to supply packag- 28g of protein Kefir: Mango Kefir and ing containing recycled with Arabica cof- Blackcurrant Kefir. plastic for Philadelphia fee. The flavour- The company says cream cheese. The pack- ful drink is also it is the perfect way age contains material re- lactose-free and to add a tropical or covered using advanced does not require addition- recycling technology. fruity twist to break- al sugar. Emmi Caffè Latte fast granola, overnight Yum Actually Protein Mr. Big extends the oats or post-workout range for the Emmi brand Yum Actually’s US range smoothie. of fruit and vegetables ice and meets the growing need They're also delicious ble in 250ml, while Mango is cream has been launched. for protein-rich food, accord- on their own as a drink or also available in 500ml. It is It includes: Butternut ing to the company. snack, and both are availa- sold in UK supermarkets. Squash Butterscotch, Caramel Sweet Potato, Seasonal Creamy Honey Banana Gin-soaked cheese in US and Yummy Mango. The Söbbeke Ginnimere, available tastes like springtime in 89ml cups are packaged The newest seasonal yogurt for $32 (€27.91) Vermont, the compa- four to a box. from the organic dairy Söb- per 13oz wheel, at ny says. beke in Germany contains jasperhillfarms. Caledonia Bailey’s iced coffee rhubarb and vanilla in combi- com and at Cal- Spirits’ bar team Baileys has launched its non-alcoholic iced coffee nation with passion fruit. The edonia Spirits’ created several drinks and powdered bev- yogurt is made from Bioland curbside pickup cocktail pairings erages in New Zealand. certified milk. service, features a to enjoy along with The shelf-stable, 350ml Söbbeke Sea- rind washed with Barr Ginnimere (best when plastic bottle coffee bever- sonal Yogurt Hill Gin, a single-botanical gin spread on toast or crack- age is offered in: Original Rhubarb-Vanil- that is made with raw honey. ers), and each wheel of the Irish Cream, Iced Mochac- la and Passion The yolky, silken, um- cheese comes with a cocktail cino and Iced Butter Car- Fruit is sold ami-rich cheese – combined recipe on the back label. The amel & Sea Salt. Baileys for the RRP of with the bright, floral, and cheese launch was support- powdered flavour products €1.89 per 500g herbal notes of the gin – is ed by a virtual happy hour will be introduced in New glass jar. simply sublime and truly online. Zealand in August 2020.

Space Force cool Adding more iced coffee Emmi finds For the US launch of the Netflix TV series, Space at Bärenmarke a whey The iced coffee range from Arabica coffee. The Latte Force, Ben & Jerry’s has The new introduced Boots on the Bärenmarke has expanded Macchiato variety is refined Emmi Ener- Moooo’n, a milk chocolate and includes two fresh coffee with soft caramel; while the gy Milk High ice cream with fudge cows specialities: latte macchiato cappuccino is refined with Protein Whey and toffee meteor clusters, and cappuccino. Both types delicate chocolate. The two orbiting a sugar cookie energy drink feature 75% fresh milk, in new creations are available in dough core. The flavour contains whey combination with aromatic practical one-litre packs. retails for $4.99 (€4.35). proteins, which is a pro- Mixing up Skyr in UK tein source of Müller UK has introduced high biologi- Corner Icelandic Style cal value well utilised by the Skyr in 180g pots. They body, the company says. are: Raspberry and Ha- The drink offers 30g whey zelnut Granola, Nuts and protein per bottle and is Chocolate Coated Balls available in chocolate-hazel- Granola, and Banana and Almond Granola. nut and strawberry-rhubarb flavours.

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P.14-15 NEW PRODUCTS√.indd 14 17/06/2020 12:33 New Product News

Yili cheese yogurt wins awards Using the Ecolean multiple They play with the spo- design printing technique, ken sound of “cheese” and Yili has created several, co- “knowledge” to create multi- hesive, designs with different ple sayings, which became buzz words on each package popular on social media and in China. gained attention of young consumers. Yili cheese yo- gurt has seen good sales growth since its launch on the market in May 2018. The design has also gar- nered several awards, the packaging company says. Ehrmann’s high vitamin yogurt German dairy Ehrmann has Moisture Control introduced a High Vitamin Joghurt brand to the market. from Lab to Line. The yogurts are lactose-free, low-fat (1.8%) and enriched with vitamins and magnesi- um. They contain 50% of the daily requirement of the vita- 941.727.1800 www.MoistTech.com mins C, D, B6, B9 (folic acid), well as four fruit varieties: B12 and magnesium in a cup, red berries, blood orange, without added sugar. blackberry-cassis and trop- The range comes in a nat- ical (pineapple, banana and ural variety called Klassik as orange). No.1 specialist Sporting Sponser in in reconditioned Switzlerland dairy machines The new functional protein Milk

drinks from Swiss compa- Yogurt nies Sponser Sport Food Butter and Emmi contain 27g of protein per serving. The Margarine products are lactose-free Processed cheese and contain no added sugar. They can also be Cheese kept without refrigeration. berry, piña colada (both with The drinks come in three whey) and vanilla with milk 2.000 machines flavours: strawberry cran- protein. in stock Warranty Pur pots released in 150g Fast delivery times The Pur organic yogurts Low investment

from German dairy Söbbeke Complete projects now come in a new format. In addition to the 500g glass packages introduced last year, the fruity varieties of  +31(0)348-558080  [email protected] peach-passion fruit, blueber- ry, mango-vanilla and rasp- also available in 150g cups, www.lekkerkerker.nl berry-pomegranate are now with an RRP of €0.79.

www.dairyindustries.com July 2020 DAIRY INDUSTRIES international 15

P.14-15 NEW PRODUCTS√.indd 15 17/06/2020 12:33 Functional Focus Consumers turn to dairy for comfort hen life is full of uncertainty, people gravitate to everything The category has had a new lease of life, Wthat’s familiar, comforting and one that will endure and reliable. This reflected in the surge in demand for dairy products since the It’s also a sign of how consumers coronavirus crisis has struck. Dairy prefer the traditional and reliable over has everything on its side – delivering the ‘plant-based’ butters. Many marga- on every consumer need – indulgence, rines and spread have now re-branded nutrition and health, ‘permission to themselves in a desperate attempt to indulge’, provenance, affordability and reverse their decline and reach younger versatility. The category has had a new consumers and have either grown only lease of life, and one that will endure. slightly or sales have fallen, even as ‘real dairy’ surged. The Flora/Becel brand, Butter and cheese up for example, experienced falling sales in Butter has been one of the big winners. many markets in 2019. Saputo withdrew In 2019, sales of butter in the US were its “vegan” baking block from the UK already at a record high. Thanks to Covid- market after just six months. 19, that record has just been broken. So Another winner is cheese. Again, this Julian Mellentin far this year, sales of butter are up by may be related to the collapse in food- 25%, both by volume and by value, com- service, since people are no longer out people to keep their spending under con- pared to the same time last year. In the buying pizzas or eating cheese at lunch. trol, to buy food ‘out of home’ less often UK, sales of block butter gained 36% by But cheese is ideal as a snack at home or and to buy more large packs for home use. value and 34% by volume. as part of a main dish. Undoubtedly, that demand is partly And without their daily cup at their Where you are from driven by the massive surge in home favourite café, people are having to One consumer trend that has been accel- baking. But it also reflects how complete- make their coffee at home, thus boosting erated during lockdown is the interest in ly butter has retaken its place in consum- demand for milk. Retail sales of liquid provenance. And this is an area where ers’ hearts after the decades in which die- milk were up 9.8% in the US, for exam- dairy is ahead of many other catego- tary guidelines made people needlessly ple, a huge turnaround for a category that ries. Even companies as big as Danone fat-phobic. It has become more and more has been in decline for 40 years. recognise the need to move from being clear that old ideas about dairy fat being Will people stick with more home ‘anonymous and industrial with ingre- harmful were misleading, and in fact cooking and baking and buying cur- dients from anywhere’ to being ‘from there may be health benefits from dairy rent quantities of dairy? The answer is somewhere’. Danone’s new range, called fat. As a result, butter has moved on from probably yes. Some people have redis- Fruits d’Ici (translation: Fruits from here), being indulgent to being also ‘permission covered the pleasure and the ritual of uses hyper-local ingredients and a pack- to indulge’ – the most powerful marketing home preparation – and the looming age that harks back to the glass jars in message you can have. economic downturn will encourage more which it was traditionally sold. Fruits d’Ici uses only specific regional French fruits that are currently in season, such as blackcurrants from Burgundy and apri- cots from Auvergne and Rhône-Alpes, and communicate in which region the yogurt is made. Given the high reliance on strictly local produce, the availability of Danone’s new range will depend on producers’ harvests. When they are fully used up, the recipes may be stopped or may change until the next supply. Once the harvest of one type of fruit is finished, you will have to wait for the next picking or switch to another

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P.16-17 FUNC FOCUS√.indd 14 16/06/2020 15:39 Functional Focus

flavour. Danone is communicating the Low Carbohydrate Diet launch with a 20-second video spot, running in particular on YouTube, that Manufacturers of natural ingredients highlights the fruits with the slogan, with the highest quality and purity “The sun: our only flavour enhancer.” criteria to enhance people’s life and Smaller businesses are thriving on create value to the company and its provenance too. Graham’s Family customers. Dairy in Scotland has seen demand for butter double since early March and is now producing butter seven days a week instead of the usual four days. ® Graham’s Family Dairy also reports Vitapherole surging demand for milk, ice cream, a IP Mixed tocopherols sour cream and skyr. The company has and IP natural Vitamin E hired new staff to handle demand and also expanded its existing direct-to-consumer business at the same time. Immunity is coming back as a significant consumer interest, AOX Antioxidant but in Europe creating a product that offers an immune benefit Systems isn’t easy, because of health claim restrictions. Probiotics for immunity have been promoted for a long time 100% natural ingredients, and Danone was the leader here, with its Actimel daily-dose dairy different applications drink, marketed with a “supports your natural defences claim” for about 20 years. About 10 years ago, this product seemed to lose consumer appeal and sales began to slide. It wasn’t helped Microencapsulated in Europe by the regulator banning any probiotic from making an immune health claim. Wise companies will watch to see whether phytosterols Actimel experiences any uplift in sales post-coronavirus before and Vitamin E jumping into this risky area.

Blood sugar benefits ® What may be of longer-term value to the health halo of the entire Vitasterol dairy category is dairy’s value as a food for blood sugar manage- IP Phytosterols and ment. It’s clear that the coronavirus is more severe in people with phytosterol esters underlying health conditions such as diabetes, which is clearly identifiable as one of the major co-morbidities, found in 33.9% of deaths, according to the Italian Ministry of Health. The same risk to health from diabetes has shown up from Italy to Spain to the US, and that’s leading major health organisations to cite blood glucose as an important risk factor for Covid-19. Consumers, preoccupied as they are with the new challenges in their everyday lives, haven’t yet fully woken up to the risks of poor blood sugar status, but they will be hearing a lot more about it. Public health advocates are becoming noisier on the subject and beginning to get media attention. What’s this got to do with dairy? Two reasons: • There’s already a significant and growing body of evidence that consumption of dairy reduces your risk of diabetes • Dairy, and particularly yogurt, cheese and cream, is already recommended for people following low carbohydrate diets. And these are not fad diets – they are already approved as an effec- tive, safe and science-based way of fighting diabetes by both American and Canadian diabetes associations. Many existing food and nutrition trends have been accelerated MANUFACTURERS OF WELLNESS by the pandemic crisis – and dairy is well-placed to be a long- term beneficiary of most of them. Dii Julian Mellentin is director of the Centre for Food & www.vitaenaturals.com Health Studies, a London think tank. Email him via [email protected]

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P.16-17 FUNC FOCUS√.indd 15 16/06/2020 15:39 International Cheese & Dairy Awards Weather, wellies and wonderful cheese n early April came news of the cancel- lation of the 2020 International Cheese A personal reflection by Jenny Deeprose on Iand Dairy Awards in Nantwich, UK, the cancelled 2020 International Cheese and due to take place at the end of July. Yet Dairy Awards in Nantwich, Cheshire, UK another casualty of the spread of the coronavirus, this notable cheese show has only been cancelled twice previously in its history. Since 1897, Nantwich has been the epicentre of celebrations in this cheese- oriented part of North West England. Nearby Whitchurch also had cheese judg- ing and buying at its famous market in the early 1900s, but say “Nantwich” to any cheese aficionado and they will agree the last Tuesday and Wednesday of July every year are sacrosanct, and not to be missed.

Foot and mouth The foot and mouth outbreak in 2001 was devastating for all rural life, including national and international aspects have of Wednesday visitors and try to get the dairy farmers and cheese makers. No broadened, not just in entries to the dif- message circulated locally. gatherings were possible or desirable over ferent classes, but in the trade stands The Supreme Champion was announced that time. There were months of mourn- from different countries and manufactur- amid the storm as The Wyfe of Bath – a ing and extreme situations, so the show ers from the UK, Europe and all over the gently pressed farmhouse cheese made was not even contemplated. world. by the Padfields at the Bath Soft Cheese The cancellations of the Nantwich Last year, 2019, the main Agricultural company. A popular, slightly unexpected and South Cheshire Agricultural Show Show had to be cancelled at the elev- win, but the makers did manage to battle (the largest one-day show in the UK) enth hour on Tuesday 30 July. The the elements and motorways to receive have always been due to bad weather. International Cheese Awards’ marquee, the coveted Nat West trophy on the fol- Held in the grounds of Dorfold Hall, the now a massive 80,500 square feet, with lowing morning. showground is a tented community of a separate tent for the ever-popular trade The Cheese Show welcomed the public local rural enterprises, livestock to be lunch, was already open for business. who visited free of charge the next day, judged, country pursuits, produce compe- More than 5,000 entries for the cheese complete with boots and brollies. They titions, agricultural machinery, and extra classes were awarded medals by 240 were rewarded by an amazing array of crowd-pleasing events such as motorcy- judges, supported by 150 stewards. The cheeses that had been judged, the stands cle displays, heavy horses or classic cars, Supreme Champion was scheduled to be dispensing free samples and special often attended by over 40,000 visitors. announced by 2.30pm. The trade stands offers. Celebrity chefs also drew in the The Cheese Show (a show within the were all manned and meeting with retail visitors in their wellies, having sloshed NSCAS) is an integral part, but at the buyers, and technical organisations. through the mud outside and hopefully edge of the showground and has grown Cheese industry professionals, judges, used the hand sanitiser on the way in. It each year – not just in the size of the retail buyers and journalists arrived for needs to be stressed that so many who marquee, and refrigeration and chilling their lunch, a happy occasion for the prepare this amazing show are actually techniques, but more so in prestige, com- 1,379 guests. Then the heavens opened, volunteers and it takes three weeks to mercial interest, professional expertise the speeches were ‘drowned’ and light- erect the marquee and set up the judging and retail support. It is organised by ning and thunder darkened this large area and stands. the Nantwich Agricultural Society and field – the earth could not absorb the Wellies – or Wellington boots, have was initially more of a local celebration downpour. Regretfully, the organisers had always been essential for Nantwich. and competition for cheese makers. The to disappoint their prospective thousands Overseas cheese makers and other visi-

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P.18-19 NANTWICH SHOW√.indd 18 16/06/2020 15:35 International Cheese & Dairy Awards

Wellies are required some years at the ICA and global hallmark of excellence for the My experience Dairy Awards cheese industry. Anyone can compete and I have enjoyed happy years of judging, be successful here – from small independ- travelling up to Nantwich, staying at a ent cheese makers to major dairy compa- local farm, and not forgetting my wel- nies.” The Supreme Champion in 2007, lies. For those two days in July at the was Davidstow Creamery (Dairy Crest) International Cheese Awards, there is an for an extra mature Cheddar. Davidstow’s exciting build up, seeing the tents ready, consistent quality over the years has a the car parks laid out in the farmer’s lot to do with its excellent graders, who fields, and daring to check the weather keep cheese made in large quantities forecast. White coat for judging, a walk competitive and appealing in taste to the across dewy fields, and the anticipation consumer. of a good day with old and new friends. Olive Middleton, who ran the press My husband says I get more hugs in the office at Nantwich for many years, judges’ car park than the rest of the year. remembers the cheese marquee before The cheese judging fraternity varies in proper flooring was installed. “We spent ‘maturity’ – like the cheese, and it’s great a lot of time sourcing straw to alleviate to have younger participants in the judg- most of the mud, but mixed with the ing panels, and so encouraging for the tors are fascinated by the British mental- grass, and cheese fragrance, the smell was future of cheese and dairy. ity and resigned attitude to its weather. pretty awful. Mud sloshed everywhere on The venue is unique, and visitors to “Fancy holding such a very prestigious the new wooden floor after a cloudburst Nantwich Trade Day, together with groups cheese show and competition in a tent, in on the Tuesday in 2007, but we had plenty of cheese judges, are representative of the a field in Cheshire,” a French visitor was of people visiting and enjoying samples.” whole dairy industry. Outgoing chairman heard to say. Adverse weather again derailed the Chris Chisnall said just before the 2019 main agricultural show in 2012. The show, “The awards act as a barometer for Not the first downpour week before, the Nantwich and Cheshire the global dairy industry; dictating new Back in July 2007, the main agricultural Show secretary had been quoted to the trends, introducing innovation, celebrat- show was cancelled, after weeks of rain. local paper: “It’s still raining. With these ing traditional cheese makers and putting An emergency meeting was held the week conditions we just can’t stage a show, it’s the spotlight on excellence in the industry. before. In the local paper it reported the as simple as that. There are acres of mud They are now recognised worldwide and Cheese Show “must go on despite the and sodden ground, but the Cheese Show have helped raise the profile of products, terrible weather.” The number of entries must go on!” producers and retailers.” was 2,600, “each one to be tasted by 90 That year, the re-named International professional judges.” The tent was thriv- Cheese Awards were the only occu- On to 2021 ing, and all available trade stands avail- pants of the Dorfold Hall site. On the There were plans announced at the ICA able were booked. For the first time, 20 Tuesday, 150 international judges tasted in 2019 that 2021 would herald a new smaller specialist producers sponsored by 3,950 entries from 28 countries, and the era for the Nantwich and South Cheshire Bradbury & Son, displayed their ranges Supreme Champion cheese was a soft Show. It would take place over three days, and made contact with buyers. The cheese blue from Germany called Montagnolo 22-24 July, with Friday and Saturday for tent, now called a pavilion, had expanded Affiné, from Elite Imports. (This went the public. Thursday would be a trade to 48,600 square feet, with a new triple on to win the World Cheese Awards the day, and the professional judging for skin ceiling, new air conditioning system same year) The Wednesday visitors were the newly branded International Cheese and flooring, “to alleviate some of the crowded into the huge 70,000 square foot and Dairy Awards. This will include new problems from the heat last year.” air-conditioned marquee, ready to marvel categories for more accompaniments such at the cheese, enjoy the samples, and as wine, beer, biscuits and other products. A hot one hopefully buy direct from cheese makers Retail classes and the trade stands will Cheese began to seriously melt after the and retailers. still feature. This broadening out of the judging on Tuesday 25 July 2006 – and show’s remit and appeal would have had a so did the trade visitors at the lunch for practice run in 2020, but this is not to be. 420. The Supreme Champion that year It will be exciting and slightly daunting was a Dutch goat’s cheese called Bettine. for new chairman Ian Luxton of Belton The heatwave on the public show day in Farm and his organising committee, to Nantwich reached a sultry 30ºC. launch this new venture, needing the full On to 2007, and press conferences support of sponsors, dairy companies, were held on the trade day and it was retailers and cheese makers. All those announced that medal winners could in involved over the years wish them well, future display a Nantwich logo on their and look forward to new adventures, cheese. Show Secretary Adrian Lawrence judging wonderful cheese out in a field told journalists, “We’re proud that a Jenny Deeprose and Daniel Barrett, deli cheese in Cheshire. We’ll pack the wellies just Nantwich award has become the ultimate buyer of Morrison's judging at an earlier ICA in case. Dii

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P.18-19 NANTWICH SHOW√.indd 19 16/06/2020 15:35 Cheese Making

Robin Skailes, chairman of the Stilton Cheese Makers Association

The Covid-19 cheese challenge An interview with Robin Skailes, chairman of the UK Stilton Cheese Makers Association and director of Cropwell Bishop Creamery

tilton is the UK’s most popular eight times, but that will not quite make One thing I am missing this year is blue cheese and has a certificated up the deficit in foodservice, restaurants all the shows and the cheese events, Strademark to protect its British and catering. We have developed a selec- and judging, and seeing everyone in the heritage, so it can only be made following tion of cheese and vegetable boxes that industry. It is disappointing, although we a time-honoured tradition. It was the first we deliver locally and the mail order has all know why it is so. British cheese to be awarded the protect- expanded, but from a low base. ed designation of origin status (PDO), One good thing is that consumers are Q. What in your background giving it the same status as champagne. now buying more local products. Farm prepared you for your Robin Skailes, a director of Cropwell and independent shops are seeing more current role? Bishop Creamery in the UK, discussed business and that amount helps move We are a family company so I was force the seismic changes occurring in the our products, as they tend to support the fed Stilton as a child and heard about British artisan cheese industry during smaller English cheeses. We also work the business from my father. It’s very the coronavirus pandemic with Dairy with cheesemongers such as Paxton & hard not to bring the job home and talk Industries International. Whitfield and La Fromagerie. It won’t about business. For as long as I’ve been replace the sales deficit, but it will help here, I’ve been aware of the business and Q. How has the pandemic out while we wait for more positive news understood it. However, nothing prepared affected your business? and the lockdown restrictions to ease. me for the demands of making Stilton. For Stilton, a big market is the US and I suspect the impact will be for a long It is a very demanding cheese to make, Canada, and there’s been an interrup- time – at least the rest of the year – but and tricky to make a cheese where so tion to the supply chain at short notice. we will start seeing foodservice start up many things can go wrong. I am always Suddenly that was it, and half the market again. It will probably take until 2024 to learning about the cheese, even 14 years for our cheeses was gone. We are not return wholly. later. The only way to prepare for it was alone, and for all artisanal cheese makers it is quite difficult. A lot of our products go into food ser- vice, and customers such as the airlines – when British Airways grounded its fleet, our cheese was on the menu, and so quite a lot of cheese no longer has a market. We can try and sell it into retail but that sector is pretty well supplied. Our online Stilton is the UK’s most popular blue cheese, and first written about by Daniel Defoe in the early 18th century and retail sales have expanded by about

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Baby Stiltons Calling consumers The Stilton Cheese Makers Association recently put out a call to consumers to buy Stilton and other British cheeses rather than foreign cheeses to support the industry and prevent the producers going out of business. The current crisis could discourage the next generation of cheese mak- to get into the business and learn via my Q. What does a typical day ers and some producers could exit mistakes. look like for you? the field as the food service industry Many other cheese are easier to make, A typical day is where I go out for a run remains locked down and shrinks. and there is quite a high barrier to entry and think about the day ahead, then go off Sales have declined by up to 30 per for the cheese making. However, we to work. Look at the cheese first, and how cent as a result of the closure of the fortunately have a lot of experience. Our it’s maturing. Then check stocks and pro- country’s hospitality, events industry cheese maker Howard has 25 years’ expe- duction, look at sales, eat some cheese, and farmers markets, and because rience. The cheese making keeps you forecast, and try and talk to everyone in of export markets also being in lock- down. busy as it is not as consistent as cheddar, the dairy. We are a small company (70 The Stilton Cheese Makers and blue mould in cheese is a living people) and it is extremely important to Association is exploring alternative organism. It has been quite a journey, to talk to everyone to see how they’re doing. distribution channels such as mail be honest. It’s been fun but also stressful It helps morale. order where this is feasible, to get working in Stilton. A lot of time is spent managing the milk Stilton to their customers. supply from our 10 farms. We have a rela- This drop in sales is also hav- Q. What do you consider your tionship with the farmers and we have to ing an impact on British dairy farms. greatest achievement? make sure we listen to them. Right now, The cheese makers use milk from at My greatest achievement is inventing we’re asking them to produce less milk, least 70 farms across Leicestershire, Beauvale cheese. I am very proud of that, and this is a challenge for them and us. Nottinghamshire and Derbyshire, and it took several years to perfect. There We believe in total transparency between many of which are fifth generation dairy farmers. In response to the pan- was a lot of trial and error, but it is a love- the farmers and us the processors. demic, the cheese makers are having ly, lustrous, soft blue cheese and encour- It’s a varied day. to reduce the amount of Stilton they ages a lot of the younger generations to are making while trying to process all try blue cheese. There is a big market for Q. Outside of work, what are of the milk from the farmers that sup- blue cheese that we are missing out on. your interests? ply them, to avoid wasting it. Beauvale managed three stars in the When I’m not at work, I spend quite a lot Stilton is the UK’s most popular Great taste Awards and this is a testament of time running. Before the pandemic, we blue cheese, and first written about by to what we have achieved. It is still sell- spent a lot of time travelling and watch- Daniel Defoe in the early 18th century. ing very well. ing our children play cricket or rugby, on It now holds a unique status in British My biggest challenge is making con- a normal Saturday. We also like to travel culture, as it is the only cheese in the sistent Stilton every day and understand to Ireland and show the children new UK with a certificated trademark to protect its British heritage, so it can why the cheese is better than the next day. places. We believe that travel is a good only be made following a time-hon- It is a collection of variables: temperature, education for children and we’re quite oured tradition. It was the first British milk, humidity, cow feeding, summer ver- Dii keen on it. cheese to be awarded the protected sus winter milk. I eat the cheese every day designation of origin status (PDO). and it tastes different to me. All Stilton For further information visit www.stiltoncheese.co.uk To protect such a key part of the makers struggle with this. UK’s cheese making heritage, the SCMA is calling on consumers to buy Stilton rather than continental blue cheese, reminding them that it is as versatile as any blue cheese from France or Italy. Stilton has a creamy texture and savoury flavour, which ensures it can be easily paired with a range of food and drink. Skailes says, “Like many British food producers, Stilton sales have been affected by the Covid-19 pandemic. We hope that the British public will support us by buying Stilton instead of imported blue cheeses which, in turn, will support British dairy farmers.”

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heese, including cheddar, moz- zarella and continental varieties such as gouda, has long been a Cconsumer favourite and its popularity Enhancing yield, is still soaring today, with the global cheese market expected to grow at a compound annual growth rate (CAGR) of 6.8 per cent from 2020 to 2025, accord- sustainability ing to Mordor Intelligence’s report on global cheese market growth. Consumer research carried out by DSM, which interviewed 5,000 people across 10 coun- and taste tries, also identified that 86 per cent How coagulants can help set new standards in of survey respondents expect to con- sume more cheese in the coming years. cheese production, according to Gert van den Hoven While the growth potential of the cheese of DSM Food Specialties market presents a lucrative opportunity for producers, it also introduces a new, complex challenge of how to meet grow- ing production quotas while continuing to work efficiently, sustainably and econom- ically. Meeting consumers’ expectations for taste and texture is also key to ensure brand loyalty and repeat purchasing.

Coagulant solutions Carefully selected, coagulant enzymes may help cheese makers align with these needs, from improving production capacity, efficiency and sustainability, to developing longer lasting cheese with a consistently appealing sensory profile. Indeed, the key to great taste and texture lies in the milk quality and specificity of the enzyme in the coagulation process. decrease the risk of protein denaturation. tomer to achieve a higher water content Fermentation-produced, chymo- This ensures that end products have high in cheese (43.5 per cent versus 42 per sin coagulant solutions that are highly whey quality, which is important for opti- cent), while lowering the deviation of the specific towards k-casein, for instance, mising its nutritional profile. moisture distribution (1.3 per cent versus maintain low proteolysis for a more effec- Best suited for mozzarella, cheddar and 0.6 per cent). This led to a yield improve- tive coagulation. This speeds up the pro- string cheese, these solutions also aid the ment of 1.5 per cent and a more consistent duction process and allows for additional flavour development of cheese during the performance during the long production water binding to increase the moisture ripening process by cutting α-caseins to runs demanded by today’s large dairies. content of cheese, improving yield by up increase the accessibility of the enzymes The better textural shelf life in cheese to 1.5 per cent and ultimately, enhancing of the lactic acid bacteria and avoiding that was obtained through this process profitability. the hydrolysis of β-caseins, which can enabled the customer, which produces Lower proteolytic activity also leads to create bitter off-notes. Commercial trials 45,000 tons of cheese annually, to reduce better textural shelf life in cheese. As the have, for instance, confirmed that DSM’s cutting losses, thereby achieve savings texture of the cheese is retained, shred- Maxiren XDS can reduce the bitterness of €1.5 million. Beyond the operation- ding, dicing, and slicing can take place at in cheddar by up to 15 per cent, com- al benefits, introducing Maxiren XDS any point during shelf life which, in the pared to standard, non-bovine, chymosin also helped the customer create sustaina- case of DSM’s Maxiren XDS coagulant, coagulants available on the market. bly produced, high-quality cheese with a may help reduce the losses that occur The efficacy of DSM’s Maxiren XDS consistently firm texture and taste. during these processes by up to 15 per solution was also highlighted in a custom- cent and improve the carbon footprint of er case study, carried out to show the role Combinations cheese production by approximately 12 of coagulant enzymes in the cheese manu- The cheese industry today has experi- per cent. facturing process. A DSM customer faced enced a sharp rise in demand for mozza- In addition, the optimal thermolability the challenge of improving the capacity of rella cheese in a range of product formats, of fermented chymosin coagulants means the operation’s gouda production. including shreds, slices and cubes. The that enzymes are inactivated at the low- Compared to standard coagulants, global pizza cheese market, for instance, est pasteurisation temperature possible to DSM’s Maxiren XDS allowed the cus- is expected to grow at a compound annu-

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To realise additional synergistic eco- Reaching further nomic and sensory benefits, coagulant With the demand for cheese unlikely to enzymes may be paired with careful- slow down any time soon, the pressure ly selected cultures. A combination of on manufacturers to produce cheese more DSM’s Maxiren XDS and its DelvoCheese quickly and efficiently will continue to CP-500 cultures can, for example, help rise. Coagulant enzymes and cheese cul- manufacturers creating mozzarella cheese tures present an effective solution for for pizza to achieve yield improvements cheese makers to increase the yield and of more than 1.3 per cent, compared to the speed of cheese production, while reduc- most commonly used direct vat culture ing cutting losses to optimise the sustain- (DVC) culture in the US. ability of operations. This blend also enables producers These solutions also have the capability to deliver products with superior taste to enhance the texture and taste of cheese, and texture that consumers will enjoy, creating an improved eating experience offering a mild buttery flavour, excellent that will make consumers come back for stretch and melt behaviour and reduced more. browning for an enhanced eating expe- DSM’s capabilities and portfolio in al growth rate of five per cent between rience. support of the cheese and dairy industry, 2020 and 2027, which will continue to “It can be a complex challenge for including coagulants, cultures and cheese fuel demand for mozzarella in the coming cheesemakers to meet rising consum- protection and ripening solutions, have years, according to Fior Market Research. er demand for high-quality mozzarel- also recently been strengthened by the To navigate this ever-evolving la cheese products, while continuing to acquisition of speciality dairy ingredients commercial landscape, producers must be economically and operationally effi- company CSK. Dii create a tasty cheese that will retain a cient,” says Evandro Oliveira de Souza, firm texture and sliceability throughout business lead for cheese at DSM. “We’re Author: Gert van den Hoven is its shelf life. Increasing the capacity and committed to offering unique, stand-out technical sales manager, cheese the speed of cheese production is also products that not only look and taste at DSM Food Specialties For more information visit crucial to safeguard the profitability of good, but are also better for both consum- www.dsm.com the operations. ers and customers.”

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t is fair to say that cheese and other processed dairy products have not tra- Iditionally played a key role in tickling the Kenyan collective palate, but that was yesterday. Now, as the country grows, a East Africa’s middle class interested in consumer con- sumption has seen exponential growing demand for dairy products of all kinds. Kenya’s dairy sales have seen steady dynamic dairy growth over the years, according to London-based market research com- pany Euromonitor International. The East African country saw US$2.48 bil- lion (€1.15bn) in dairy sales in 2017, reached US$2.68bn in 2018 and this increased by six per cent to US$2.9bn in 2019. Kenyans “love dairy, hence the industry enjoys good growth over- all,” Euromonitor analyst Anje du Plessis told Dairy Industries International. It is likely that this long term trend will sur- vive the Covid-19 crisis, with milk sales expected to remain resilient, even though demand for some added value products such as butter and cheese may fall in the short term because of their higher costs. Kenya’s outbreak, according to official figures has been relatively mild – with 582 official cases as of 6 May. A baby elephant enjoying milk at the David Sheldrick wildlife trust, in Nairobi, Kenya, which rears orphaned In the longer term, Margaret Kibogy, elephants – human Kenyans are also developing a taste managing director of the Kenya Dairy for dairy too. Credit: Anita Ritenour Board (KDB), the government agency that regulates, inspects and licenses dairy business operators in Kenya, predicts Kenya’s growing middle class is expanding the dairy dairy demand in the country will contin- market within East Africa’s economic powerhouse, ue to grow through increased consum- says Ramadhan Rajab in Nairobi and Poorna Rodrigo er awareness on food safety and how this is served by quality dairy product packaging, pasteurisation and other man- 110 litres per person, mainly in the form generating their own demand through free ufacturing methods. of liquid milk, compared to neighbouring samples and other marketing. Raka makes “Demand for ultra-heat treatment Tanzania, which holds at 47 litres per a wide range of such dairy products – for milk has grown over the last few years person and 62 litres per person in Uganda instance semi-hard goat cheese and goat to outstrip the market for pasteurised (in 2018 according to the Tanzania Dairy feta-style cheese. milk. The long shelf life of the product Board and Uganda Dairy Development allows milk consumers to buy in bulk Authority). Fast food demand and store the product without the need for Kalpa Padia, managing director of Kenya’s ballooning fast food industry is refrigeration,” which is an important con- Nyeri, Kenya central highlands-based also increasing demand for cheese, adds sideration in Kenya’s equatorial climate, dairy Raka Cheese, agrees that Kenyan Kibogy, with consumers buying cheeses Kibogy says. middle-class consumers consider dairy as when ordering products such as pizza and That apart, new dairy flavours, crea- a healthy food choice, with many prefer- burgers. Imported cheese is generally sold tive marketing campaigns and a growing ring higher-end manufactured products by upper scale supermarkets, diplomatic middle class have led to growth. She notes such as cheese. service suppliers and to hotels. the demand for fermented milk products “The Kenyan palate has changed a lot As for yogurt, Kibogy says premium has also increased. Approximately seven over the past few years due to exposure yogurts are available at higher prices in per cent of raw milk received by milk pro- through travel and changes in lifestyle, selected supermarkets and retail outlets, cessors in Kenya is used to make yogurt, giving rise to the consumption of special- with standard yogurt widely available in Kibogy states. ity cheeses as well,” Padia says. She adds supermarkets and smaller stores. Yogurt Cumulatively, she says the annual per that Kenya’s strong tourist trade has also is especially popular with the middle class capita consumption of milk in Kenya is increased foreign influences on Kenyan and younger consumers. Kenya also has a high in regional terms, at approximately consumers, with new dairy factories also sizeable and growing industrial market

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for milk powder, used by the baked Cheese, Happy Cow Kenya and the gov- to entrench consumption among younger goods, confectionery, infant formula and ernment owned New Kenya Co-operative Kenyans, notes Gideon Birgen, CEO of therapeutic food industries, she adds. Creameries (New KCC). the Kenya Dairy Farmers Federation, Recent products launched in Kenya Brown’s, for instance, makes a where county governments supply milk include lactose-free UHT milk, kefir, variety of cheese varieties, including to more than 300,000 children. “The milk fermented milk, and UHT milk in aseptic gouda, cheddar, feta, ricotta, provolone, school programme inculcates a healthy PET bottles. Padia notes probiotic drinks, camembert, brie, blue cheese, cream lifestyle in our children...[promoting] including low-sugar and low-fat lines, cheese, mascarpone, mozzarella, garlic growth in consumption of dairy prod- whey drinks, Greek-style yogurt and goat cheese, goats milk cheese, halloumi and ucts,” he says. milk products have been developed. cheese dips, as well as butter and yogurt. Kibogy adds that some milk proces- As for trade, processed milk is for the The dairy says it sources milk from its sors, including New KCC, the Githunguri domestic market, with only one per cent own cows on local dairy farms. Dairy Farmers Cooperative Society, exported. Even most Kenya-made cheese Kenya’s total production of milk is Brookside Dairy and Spin Knit Dairy, stays at home. Raka Cheese exports less approximately 5.2 billion litres per year, supply schools with milk under school than 10 per cent of total sales, and those accounting for more than 40 per cent of milk programmes. are mainly to neighbouring South Sudan the 11.9 billion litres of milk produced The government also buys milk powder and Ethiopia, with exports to Tanzania, in east Africa (also including Tanzania, and UHT milk for its national strategic Uganda and Rwanda dwindling recently. Uganda, Rwanda, Burundi and Congo) in food reserves. Birgen notes an increase 2018, du Plessis says. in pay-as-you-go milk dispensers, locally Low production In addition, the industry supports about known as milk ATMs. The government Insufficient local milk production explains 1.8 million smallholder dairy farmers, has also distributed more than 350 milk why exports remain low. Euromonitor providing 750,000 and 500,000 direct and coolers that are increasing national capac- analyst du Plessis says low local milk indirect jobs respectively, contributing ity for bulking raw milk storage for use production is a problem in Kenya. This four per cent of national GDP, and 14 per by milk processors. That said, there have has led to Kenya increasing milk imports. cent of Kenyan agricultural GDP. been concerns about the health risks asso- According to international trade data, ciated with these dispensers, which have imports of unsweetened milk and cream Value added lines increased demand for UHT. into Kenya from all sources increased All these added value lines are a far throw “The private sector has increased from US$52 million by value in 2017 from old-style Kenyan dairy product con- investments in UHT milk processing and US$73.5 million in 2018. sumption, which was generally limited marketing of value-added products to These imports have further dampened to milk (with tea), with few communities meet demand. The diversity of value- local milk production, according to du having unique traditional dairy products, added products such as yogurt, has Plessis, with Kenyan farmers facing com- Padia says. For instance, the Kalenjin increased to meet different tastes and petition due to cheaper imports. On the drinks fermented milk Mursik; the Maasai classes of consumers,” says Kibogy. plus side, however, imports of milking drink a blood and milk mix; the Kikuyu The Feed the Future Kenya Investment machines and other dairy machinery have like sour curd; and the Borna are keen on Mechanism programme, a US Agency also been growing, with the value rising fermented milk. “Unfortunately, these dif- for International Development (USAID)- to US$20.6 million in 2018, up from ferent variants have remained restricted to funded project, is also helping develop US$14.5 million in 2017. various communities,” with no national dairy products processors and farmers. Other Kenya-based dairy companies market being developed adds Padia. Speaking to Dairy Industries making cheese and other processed prod- Looking ahead, the introduction of the International, Roger Bird, the mech- ucts include Eldoville Dairies, Brown’s school milk programme in 2018 is likely anism’s chief of party, says it makes incentive payments to partners for every investment, helping them move into new markets. “We are developing a sustaina- ble financial ecosystem that sustainably supports agricultural enterprises, includ- ing dairy. We’re unlocking capital for enterprises to grow, create employment, and bring food security to Kenyans and east Africa,” he says. In the past 18 months, it has funnelled US$8 million to dairy producers in the country, with 70 per cent aiding women entrepreneurs, and supporting over- all investments worth US$21.6 million. “The dairy sector has significant growth opportunities particularly in value addi- Kenyan smallholder with dairy cattle – he has worked with tion but also in marketing and distribu- dairy development group LishaBora. Credit: LishaBora tion,” Bird says. Dii

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P.24-25 KENYA√.indd 15 16/06/2020 15:31 Food Safety Taking the challenges forward An interview with Chris Edwards, incoming president of the UK’s Society of Dairy Technology

s the coronavirus has brought aged and challenged, then the HACCP not? Therefore, supplier management is food safety to the top of every- will be built and maintained on sure critical and so investment in partnerships A one’s list, the Society of Dairy foundations. Along with regular train- as far down the supply chain is critical. Technology in the UK has probably never ing, updates and one-minute lessons, the Know the process/production systems been more in demand, with its legions HACCP can ‘live’ within all operational suppliers employ, challenge in a support- of scientists and researchers approaching teams. Foreign body control is a huge ive way and reduce defects to zero. the challenges that come with keeping issue and must be dealt with as far down the food chain safe and hygienic. Dairy the chain to raw material harvesting/ Q. How have the industry Industries International discussed issues selection/transport, rather than rely on changed its protocols, if at all, in facing the industry with Chris Edwards, X-rays and metal detectors, magnets light of Covid-19? currently junior vice president of the and sieves etc. This remains a well- After the first ‘alarm’ period, the dairy Society of Dairy Technology, who will documented challenge though – CCP or industry quality assessment (QA) teams be taking the reins at the Society in November, working with its executive director, Dr Marian Pusey.

Q. For a dairy processor, what is the key issue right now for food safety? Food safety is a constant concern for everyone in a food business, and dairies are no exception. Scale and complex- ity often have a bearing on this level of concern, but if the teams are well trained and practiced and have trusted systems in place, then food safety must be ‘in control’. However, we all know that the four hazard groups are complex and wide ranging in a food industry with many different formats all requiring first class attention and HACCP helps us do this. The challenge is where exactly the HACCP boundaries are and whether a food company just does ‘enough’. A true HACCP, indeed, a food safety management system, will challenge areas where challenge has not been seen before with sufficient vigour. Here I would name A true food safety management foreign body control (FBC), water and air system will challenge areas where challenge has not been seen before services as examples. I will return to FBC with sufficient vigour shortly, but if the prerequisites are man-

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The Society of Dairy Technology growing vegan and alternative food mar- should not, and must not be afraid of, ket. Producers can’t ignore this and I the vegan or any new alternative food would suggest primary producers can’t supply agenda either. Thus, plant-based raw materials must be available from UK sourcing. It may need change, but as seen recently, the UK industry can and does change. However, it takes time and planning. I believe success, despite tough times, is always possible given high levels of working together, being more transparent and benchmarking the business against other business, whether that is farm to farm or dairy to dairy. If the UK dairy industry is open and honest with consumer trends, outwardly focused, collective in its nature, learning from its mistakes and that of others, we can welcome the digital age and economy with the great use of technology we can adapt, grow and be successful.

would have quickly settled down into the years after, just go to prove the Q. Where do you think the dairy a new way of working with supportive ever-changing marketplace in which the processing sector could improve risk assessments led by the health and UK must operate. The changes we will food safety and why? safety teams. This would enable dair- see pre- and post-Brexit are yet unknown. From the original reasons (bovine tuber- ies to look at what was ‘really’ needed But one thing is sure, for all parts of culous, or TB) behind pasteurisation to be completed and where the pinch the production and manufacturing busi- and keeping milk cold, there have been points might be, primarily due to social ness price fluctuations are critical, where improvements. The Milk Marketing distancing. Outside QA, the principal cream price can be low one month and Boards, for nearly 60 years, took care of protocols that were taken were in line record highs the next. The consumer this and if I had a worry, it is that we don’t with government recommendations and though, benefits. have that central ‘support/knowledge’ adjustments include those members of Primary milk production on farms has anymore from what I class as a national staff who could work from home must do significantly improved. There have been resilience food resource, much like bread, so, no ‘non-essential visitors’ and a gen- better volumes, breeding, husbandry and water and so forth. The dairy industry eral concentration on those key products feeding, leading to cleaner milk and more always looks at ways of improving food required by the customers (retailers) to controlled composition. These all help to safety. HACCP gave this some formality, keep the nation fed. produce a better yield of milk and profit and so a risk based approach is critical where it’s possible. According to the from supplier assurance to production Q. How has the industry changed AHDB, “It is known that the top 25 per trials with R&D, processing, logistics and over the last few years and what cent of dairy farms achieve 1.8 times bet- warehousing all playing their roles. are dairy processors doing to ter than the bottom 25 per cent. Resulting Towards the future, we need to under- accommodate these changes? profits, or lack of them, can mean the stand foreign body control better. Also, The global market has changed decidedly difference between staying in business or we must understand supplier management over the last 20-30 years. Advances in exiting the industry.” and the understanding of the pressure supply chains and communications have There are challenges though, notably global climate change has on suppliers shaped networks. It is indeed global. Brexit, but also in the green agenda, with abroad, such as the producers of raspber- Primary production of milk has not been alarm bells from a growing chorus of peo- ries, cherries, strawberries and rice. We protected from these changes and so over ple calling out dairy for its reported poor need to understand our machines and how these years, we have witnessed producer environmental credentials throughout the they are engineered for future proofing, numbers dropping by two-thirds, where dairy supply chain. Covid-19 time-based including things such as materials sci- the UK milking herd reduced to approxi- data for the environmental improvement ence and foreign body detection systems mately 1.9 million cows and at the same of air quality might have shown that a big (X-ray and metal detectors). time, herd sizes have doubled and milk proportion of environmental greenhouse Food labelling (mainly allergens) will production increased from 12 billion to gases were not in fact totally ‘farming’ not improve unless there are significant 12.5 billion litres. related, but were actually via fossil fuel, improvement in the area of artwork sign The European Commission brought in which is travel and manufacturing, rather off and of artwork control. The devil is milk quotas in 1984 and these were than producing healthy food for a global always in the detail. Listeria hot spots and finally removed in March 2015. Before population. managing those hotspots to a zero envi- ▲ 1984, between 1984 and 2015, and now A third challenge will be from the ronment are important for a dairy.

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Q. What do you think is the key on social media. Our work with the We need to champion education as a role for the Society of Dairy International Journal of Dairy Technology priority, we need to grow the member- Technology going forward? goes from strength to strength with some ship and develop the alumni concept Our purpose is to advance profession- fantastic and innovative articles. We are using the International Journal of Dairy al development and recognition through busy as a voluntary organisation, under Technology as the knowledge platform for knowledge transfer and networking. the guidance of Marian Pusey, our CEO. a professional industry. This readily sums up what I describe as I’d like to showcase more of our awards the professional dairy technologist/scien- Q. What do you look forward to from “best student” to “long service tist alumni. It is a place where individual in the role of president? awards” and expand our international development within the general dairy More of the above, really. I want to rep- reach by continuing to strengthen the trade, and associated industries, can and resent the whole UK and Ireland dairy Nordic ties, especially with the Danish must be encouraged. Its role must be pro- industry. We have a fabulous story but Dairy Board. Dii gressive and much more on the front foot are often too shy to shout about it. It’s – not looking backwards, but relying on our people that bond us and we need to history to transport the dairy industry into highlight some of the success of the dairy Author: its rightful place as principal foodstuff for industry as a whole but also the people Chris Edwards is currently junior the UK and indeed the world. in it especially the youngsters coming vice president at the Society of It should not, and must not, be afraid through. Dairy Technology and will take of the vegan or any new alternative food I would like to look at how the SDT over as president of the Society in supply agenda. Indeed, it may have to could look into the mental health and November. He is also the head of embrace and support individuals that well-being of all our people and where quality at Müller Dairy. work in such environments with dual guidance and support could be targeted. supply. I believe the Society has a place in debate, in lobby and in its charita- ble work. But its main aim must be to advance those individuals in its member- ship and the dairies, to ensure we have a professional status and image, in which all consumers trust the products we pro- duce for their tables.

Q. How has the Society changed over the past few years? The age profile has been reduced because What is the Society of Dairy Technology? of the introduction of the Eden dairy Founded in 1943, the Society of Dairy Technology (SDT) is at the forefront of technologists during and after their dairy the dairy and food industries. The Society is the recognised professional body course at Reaseheath College in the UK. fostering scientific and technological developments in the dairy industries of They have joined the main board and are the United Kingdom and the Republic of Ireland. Whilst its many members bringing in fresh new ideas. are predominantly from these two countries, it also has wider international We have improved all our three main representation through overseas members drawn from other EU countries conference periods, where attendance has and further afield. increased significantly, notably at the Its purpose is to advance professional development and recognition International Cheese and Dairy awards through knowledge transfer and networking. held at Nantwich in Cheshire, where our The SDT has its own journal, The International Journal of Dairy Technology, annual dinner now regularly attracts over published in association with Wiley, which ranks amongst the leading dairy 120 attendees. journals published worldwide and is the Society's flagship. The journal pub- We are looking more internationally lishes original research papers submitted from all over the world, consistent with our partners in Ireland. Having had with its growing international standing. These contributions are scrupulously an amazingly well supported conference peer reviewed, and also scrutinised by the scientific editorial team and the in Cork three years ago, we were looking publications committee. forward to a summer 2020 conference The journal also contains non-research contributions, embracing both in the north at Loughry (Cafre) College. review articles and more general papers of a technical or commercial nature However, Covid-19 put some delay into presented at the Society's symposia and conferences. Members receive our sails but hopefully in November we electronic copies of the journal on a free-of-charge basis. may travel. We have online meetings now Membership of the Society is open to anyone who either works at produc- of course and have exceedingly strong tion, processing or marketing levels in the dairy industry, or is engaged in links with the Nordic Conference and in dairy/food education and/or research or is a supplier of inputs or services to particular the Danish dairy industry. the dairy industry, or works in environmental health, retailing, consultancy or We have introduced local events, an appropriate local or national government department. www.sdt.org improved our web site and are active

28 DAIRY INDUSTRIES international July 2020 www.dairyindustries.com

P.26-28 FOOD SAFETY√.indd 28 17/06/2020 13:19 The knee-operated wash trough

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www.dairyindustries.com July 2020 DAIRY INDUSTRIES international 29

P.29-Teknomek-Biopharm.indd 25 17/06/2020 11:13 Hygiene Learning about the new normal he fundamental requirement for the highest standard of hygiene T has seldom been a more explicit topic. In the current circumstances, with employees working from home, and those left on-site having to take on cleaning tasks that they are unfamiliar with, the importance of improved awareness of cleaning and disinfection is clear. Asa result, Diversey, a hygiene and cleaning company, is extending its offering for the food and beverage (F&B) industry in the current global pandemic. The company is offering cloud-based Hygiene Academy platform training packages for F&B employees. This offers a way for the F&B industry to integrate knowledge into their operations as an essential step for any company wishing to keep staff safe, minimise risks to food safety and safeguard their brand. Organisations ranging from the British Standards

Remote upgrade Institute to large hygiene firms are tackling the post The Hygiene Academy’s e-learning Covid-19 challenge programme provides the opportuni- ty to upgrade skills with e-learning. As showing the initiative to do so will also performance and progress at employ- Fabrizio Tardioli, knowledge based ser- offer greater chances of employment and ee, site and/or country level monitored vices leader at Diversey explains, “In promotion. This can play a key part in through the user dashboard. these challenging circumstances, we rec- motivating staff participation in self- Courses are available in nine languages: ognise how many of our partners are isolation or for those experiencing an English, German, French, Italian, Dutch, having to balance staff absence with the extended lay-off period. Polish, Greek, Spanish and Brazilian necessity to keep production going. This Portuguese. This both increases the acad- is alongside any expectations of hitting The package provides the following emy’s global reach and supports custom- the ground running when business returns training for 10 employees: ers employing an international workforce, to some kind of normality. • Basic hygiene and cleaning concepts according to the company. “The Hygiene Academy offers an • Cleaning chemistry All courses have been assessed and option to ensure that standards and knowl- • Food microbiology are accredited by the UK’s Continuing edge are maintained or enhanced prior to • Disinfection (sanitation) Professional Development Standards any return to work, especially if staff have • Monitoring and documentation Office and the platform offers reporting been laid off for an indefinite period.” • Good manufacturing processes (GMP) capabilities that can be used for compli- The academy courses are said to • Personal hygiene for food and ance/audit. It also allows corporate users improve employees’ work-related skills, beverage plants to manage and deploy their own training alongside knowledge of techniques • Handwashing courses from the same platform. required to progress to the next stage of • Safe handling and application of Fabrizio states, “Our experience so far their career. detergents and disinfectants. reflects the Hygiene Academy’s suita- Coronavirus aside, the skills gap has There is no requirement to invest in bility for companies of all sizes, wheth- been one of the perennial challenges hardware or software, and training can be er global corporations or independent facing the global F&B industry. In what consistently delivered across the work- producers. The academy offers a range is anticipated to be a difficult transi- force. Accountability is ensured by track- of classes, from continuous learning to tion period after, sharpening skills and ing employee participation, with their a commitment to career development;

30 DAIRY INDUSTRIES international July 2020 www.dairyindustries.com

P.30-31 HYGIENE√.indd 16 16/06/2020 15:30 Hygiene

while actively incorporating any relevant new developments in the F&B sector into the training materials. The package we are offering, in light of the current diffi- cult trading environment created by the coronavirus outbreak, is unique.”

UK safe working guidelines Meanwhile, the British Standards Institute, in its role as the UK’s National Standards Body, has published new safe working guidelines to help business- es manage a safe return to work and reoccupation of their facilities. The guide- lines are intended to become a consensus of good practice and BSI encourages the business community and members of the public to have their say and share their learnings and insight on safe working to help protect public health. Version 1 of the guidelines was released in May. It provides a framework for busi- ness owners, senior leaders, managers and workers to protect people at work from the ongoing risks related to the corona- virus. A second version of the guidelines was published at the end of June, with at BSI says, “Since the UK government The guidelines use the Plan – Do – the revised sections clearly highlighted to announced gradual easing of the lock- Check – Act approach (PDCA). They assist easy implementation. Each version down, business leaders across the country provide a framework to enable ongoing of the evolving guidelines is sector neu- have been taking steps to ensure that their continual improvement and ensure the tral and aligned to, and complement, the working environment is safe. Now it is organisation responds to changes as the current UK government guidance. imperative that they come together to business community learns more about Comments are invited and the docu- achieve their shared goal. safe working and government require- ment is under revision as necessary to “Our role as the national standards ments evolve. reflect the dynamic situation businesses body is to bring people together so they The guidelines include examples in are in today, taking into account the com- can share their expertise and knowledge relation to workplaces such as: ments, government guidance, the level of and agree what good practice looks like. • Plan one-way systems in corridors, risk and emerging knowledge. Together we can help to make the work- stairways and other common areas and Scott Steedman, director of Standards ing environment safe for all.” taking other actions to mitigate the risks where this is not possible • Do implement processes to stagger arrival and departure times to reduce crowding at entry and exit points • Check how effective safety measures and controls are • Act to take immediate actions to improve or change safety measures and controls that are not effective. Dii

Contact: For more information about Diversey’s Hygiene Academy visit: hub.diversey.com/hygiene- academy-contact-us

To sign-up for BSI guideline updates, visit: www.bsigroup. com/en-GB/topics/novel-coronavi- rus-covid-19/covid-19-guidelines/

www.dairyindustries.com July 2020 DAIRY INDUSTRIES international 31

P.30-31 HYGIENE√.indd 17 16/06/2020 15:30 Filling Systems

Retrofit for the future Zott Dairy in Germany is ensuring its filling systems are up to date

Genuss-Molkerei Zott is an independent family company with 3,090 employees and headquartered in Mertingen, Bavaria. Source: Zott/Eckhart Matthäus Photography

ne of Europe's largest dairies, increasing the efficiency of pre-existing Genuss-Molkerei Zott, headquar- forming, filling and closing systems Otered in Mertingen, Bavaria, sells in the dairy industry, as well its products in more than 75 countries. as building com- The family company's most well-known ponents for these products include Monte, Sahnejoghurt, systems and Jogobella, Primo and Zottarella. providing the Because of the lengthy shipping additional product distances involved, packaging for the development support. internationally sold dessert product Monte, is subject to particularly stringent The challenge regulations. Therefore, it was necessary to The system first unwinds implement the required standards. a plastic sheet from a roll, After implementing a number of opti- which is thoroughly heated misation measures that provided improve- by means of contact heating ments, at least in the short term, Zott plates. The cups are then ther- decided to carry out a general overhaul moformed from the heated sheets. Gesnuss-Molkerei Zott's most well-known dairy products include in order to improve performance. Monte Each cycle simultaneously forms 60 Monte, Sahnejoghurt, Jogobella, is filled in an aseptic forming, filling and cups. Afterwards they are filled, closed Primo and Zottarella. This is closing system that has been used for and punched out. the 100g version of Monte Maxi. Source: Zott many years, as is also the case for many The project was particularly challeng- other products. The single or double-layer ing because the conversion needed to be to design adjustments,” says Martin Monte dessert is produced in six-piece carried out on site at Zott, and cause the Lechner, project and process engineer containers weighing 55g each and four- shortest possible interruptions of produc- of Production Weiß, who managed the piece containers weighing 100g each. tion operations. These systems are among conversion project on behalf of Zott. Maier Packaging, a subsidiary of the the most heavily used at Zott. Optima Group, has now converted this “What we needed was an agile, flexible Four steps filling system. partner with its own in-house produc- To increase the quality of the products Maier Packaging’s business is tion systems who could react quickly and cups, both systems needed to be

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P.32-33 ZOTT√.indd 22 16/06/2020 15:28 Filling Systems

upgraded to the latest technology. The in nine months. These phases each lasted can now be better coordinated. The dis- focal points included converting the drives around two to three weeks, including pensing process has also been optimised from hydraulic to safer servo technology, production support. “First we replaced and now runs faster. Since there are now overhauling the heating plate configura- the switch cabinets and integrated servo fewer mechanical parts, the system is tion to optimise cup sheet heating prior drives,” explains Alexander Breier, who more maintenance-friendly overall. to the thermoforming process, as well as managed the project at Maier Packaging. A positive side effect of servo motors optimising the forming air, pre-stretcher, “The fact that we had no drawings at all is that the system now operates much forming station, draw frame and station and had to first design the systems was more quietly. The conversion also makes control. Another important aspect was to particularly challenging,” says Breier. sense in terms of sustainability. Lechner increase output and energy efficiency. In the second step, Maier’s engineers estimates that energy consumption has The extensive conversion project was renewed the heating plates, changed their fallen by around 200,000 kilowatt hours carried out in four steps and implemented positioning and installed servo drives. per year. Zott has also reduced spare parts The forming station and the pre-stretcher and storage costs as Maier Packaging were also retrofitted with a servo drive. Martin Lechner, project and process engineer designed the same parts for similar appli- at Production Weiß, Zott SE In addition, a forming air inlet valve was cations and movement sequences within installed. the machine. In the third conversion phase, addition- In addition, the system’s output has al servo drives replaced the three-phase also experienced a 10 per cent increase drives of the filling pumps, including the in performance, Lechner says. However, lever and cam mechanism. In the fourth with these types of projects, you cannot step, the sealing station, die cutter, station expect everything to run smoothly at all rejection and draw frame were rebuilt. times. The contact partners were easy to reach at all times, which also added value. Cup quality “Together we have found the right solu- The conversion measures had an imme- tion for every challenge, even though we diate effect. “Because the heating plates sometimes had heated discussions before- remain in contact with the plastic sheet hand,” says Lechner with a laugh. Dii for a longer period of time, they are more thoroughly heated; thus, the cup qual- ity has improved considerably,” states A few Zott refit facts Lechner. Efficiency has been considera- bly increased, and the number of defec- • With around 3,000 employees, a tive parts has been significantly reduced. consolidated net group turnover Due to the servo drives, the processes of nearly €1 billion and 890kg of dairy processing conducted in 2019, Genuss-Molkerei Zott is one of Europe's largest dairies • The challenge: to retrofit the filling machine and bring it up to the current state of the art level without causing major interrup- tions in operation • The solution was a four-stage conversion programme created by Maier Packaging • In around nine months Maier Packaging brought the Zott forming, filling and closing system up to date • The results: better product and cup quality, improved process- es, output and efficiency, more accurate and faster dispensing, lower noise levels, maintenance, energy consumption, spare parts and storage costs, and cost (L to R): Martin Lechner of Zott, explains to Olaf Tauber, head of marketing and sales at Maier savings compared to buying a Packaging, Carolin Schiele, marketing project coordinator, Optima and Alexander Breier, project new system. manager at Maier Packaging. Source: Optima

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P.32-33 ZOTT√.indd 23 16/06/2020 15:28 Society of Dairy Technology

his issue’s review covers the recent history of the Irish dairy indus- T try, including current strategy and potential challenges to the sector. Within the last 15 years there has been a 54 per Identifying the cent increase in milk production, with a fourfold increase in farmers milking over 100 cows. Challenges were identified, including climate change, water quality, challenges cost competitiveness, market access and the availability of skilled labour. The Despite Covid-19, the Society of Dairy Technology was review is accompanied by 16 reports of able to publish the second issue of its International original research. Journal of Dairy Technology. Andrew Wilbey reports Dairy chemistry Freezing can destabilise liquid milk. Sodium hexametaphosphate is a powerful calcium chelating agent and has been used as a stabilising salt in dairy prod- ucts. The effect of this salt on the milk fat globule membrane in milk subjected to freezing suggested that it might enhance stability. The antioxidant activity of peptides can help reduce oxidative stress in biological systems. A comparison between five pro- teases on dromedary colostrum found that pancreatin hydrolysate had the highest antioxidant potential. In a separate report, a hydrolysis study of camel milk insulin found that insulin Within the last 15 years there has been a 54% activity was lost after 30 minutes of pep- increase in Irish milk production, with a fourfold sin digestion and suggested that insulin increase in farmers milking over 100 cows was not responsible for the antidiabetic activity of that milk. Concern has been expressed that treat- skim milk powder. Good correlation with properties were noted at 100mg/L at all ments may modify the natural levels results from inductively coupled plasma temperatures, but would be unlikely to be of steroid hormones in milk. A novel spectroscopy was obtained for Na, Mg, K economic. method was reported that enabled the and P, but significant bias was found with simultaneous determination of 22 resid- the Ca determination, requiring further Fermented milks ual steroid hormones using solid-phase work. The sensory and textural qualities of concentration followed by liquid chroma- kefirs made from four sources were com- tography with tandem mass spectroscopy. Dairy microbiology pared. All exhibited shear thinning while Extraction recoveries were approximately Staphylococcus aureus is a potential path- the sensory scores of those prepared from 82-95 per cent. ogenic contaminant, particularly of raw the Danish culture and US grains were Despite the severe heat treatment in milks and cheeses. Isolates from Brazilian higher. Fortification of the US culture the production of UHT milks, there is raw caprine milks and cheeses were char- with the probiotic Lactobacillus rhamno- the risk of plasmin regeneration and the acterised and one strain was challenged sus gave similar quality characteristics. survival of some heat-resistant microbial with gallic acid, nisin and/or an essential A probiotic drink incorporating proteases. This proteolysis can lead to oil from Croton heliotropiifolius, a plant Propionibacterium shermanii subsp. fre- both destabilisation and to generation of used as an herbal remedy. Nisin and the undenreichii was characterised. Addition off-flavours. essential oil were more effective inhibi- of the propionibacterium to the existing An alternative method of assessing pro- tors than the gallic acid. probiotic cultures had no adverse effect teolysis used attenuated total reflectance The lack of immediate post-milking on the characteristics of the product. Fourier transform infrared spectroscopy refrigeration can result in spoilage in An essential oil was prepared from fen- of a clarified extract. many sub-tropical and developing coun- nel seeds and used in yogurt at 25, 50 and Energy-dispersive X-ray fluorescence tries. The antimicrobial effect of silver 75 ppm. The higher level was less liked spectrometry was examined as a poten- was assessed using silver nanoparticles at and subsequent evaluation was based on tial tool for rapid determination of five 10-200mg/L as inhibitors of Streptococcus the 50 ppm addition. While the control major elements (Na, Mg, K, P and Ca) in thermophilus at 23-43°C. Antimicrobial had higher bacterial counts, the addition

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P.34-35 SDT√.indd 22 17/06/2020 10:42 Society of Dairy Technology

of essential oil increased the shelf life of Ice cream pumpkin purée is a useful source of the yogurt by 29 days. A range of yogurt ice creams containing fibre, carotenoids and other antioxidants. 10-50 per cent yogurt additions was sub- Pumpkin purée was substituted at up to 30 Cheese and its by-products jected to both traditional analyses and flu- per cent in ice creams stabilised by guar Mexico has over 40 artisanal varieties of orescence spectroscopy. Comparison of gum at 0.2-0.4 per cent. Apparent vis- cheese, many of which are made from the data using partial least square regres- cosity, consistency coefficient and thix- raw milk. A study of Adobera, a fresh sion analysis suggested the potential for otrophy increased with addition levels, cheese with semi-firm texture, suggested fluorescence in predicting compositional while glass transition temperatures were variability with season and source. and quality parameters. reduced. Sensory scores were generally Whey is the largest product of Despite its high moisture content, improved by the purée addition. Dii cheesemaking by volume. A poten- tial sports beverage was produced by fermenting ricotta whey with a yogurt starter, then flavouring with fruit puree preparations. The products were not pas- teurised and shelf life was limited by yeast growth. Whey protein concentrates (WPCs) are a by-product of cheese making and their properties can vary, depending on the manufacturing process. A study of the effects of protein concentration, pH and heat treatments on WPC suspensions used viscosity and absorbance plus confocal microscopy. WPC suspensions at eight per cent protein at pH 7 could have solu- Mexico has over 40 artisanal varieties of ble aggregates capable of interacting with cheese, including Adobera, a fresh cheese with cations in cold gelation applications or semi-firm texture. Credit: Marcelagt6/CC BY-SA with each other in film formation.

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www.dairyindustries.com July 2020 DAIRY INDUSTRIES international 35

P.34-35 SDT√.indd 23 17/06/2020 10:42 New Equipment

Displacement air handling Using sensors to monitor Normally used to create en- introducing air into occupied ergy savings and efficiency working zones at low veloci- energy consumption improvements, the Covid-19 ty to reduce entrainment with Dairy co-operative tip, which allows pandemic has highlighted internal air. Natural buoyance Arla Foods has the sensor to be another reason to consider forces ensure that the fresh installed Baumer optimally installed displacement air handling cool air pools at low level. As Flex-Flow sen- in the process re- technology in the workplace. this air comes into contact sors, which are gardless of instal- Employee safety, now and with heat sources – people able to measure lation position and in the future, is a key factor and machinery – it forms a the temperature of orientation. as businesses consider how thermal plume that takes the the medium as well The flow sen- best to get teams back to warm internal air, and many as the flow rate, sor has a stainless work. Measures must be put of the airborne contaminants, at its Falkenberg, steel housing that in place to maintain social upwards, where it can be ex- Sweden location. Arla Foods accommodates all the elec- distancing to mitigate against tracted. produces 20,000 tonnes of tronics, so there’s no need the potential airborne spread It can be directed ei- cottage cheese every year, for complex wiring or control of this or other viruses. How- ther to the outside or in air- equivalent to 76.9 tons per cabinet installation. Arla has ever, more can be achieved conditioned environments, day, at the site already installed around 15 using displacement air han- correctly filtered to remove Arla installed the flow sen- of these flow sensors in the dling technology. any virus that might be pres- sors at neuralgic points in the cooling circuit and heating Penmann’s solutions are ent, before being chilled and cooling and heating systems system. The plan is now to proven to assist in reducing reintroduced into the area. and used the results to obtain also integrate these sen- the potential for infection in This flow of air is often de- a clear image of energy con- sors into the CIP return line the workplace, as well as scribed as a piston effect with sumption. to monitor and optimise the delivering a number of ad- cool air pushing warm air up- The simple installation of energy consumption there as ditional benefits. Displace- wards away from personnel the FlexFlow sensor is down well. ment air handling works by and is similar to the laminar to the symmetrical and cen- For more information visit flow effect used tred design with one sensor www.baumer.com/flexflow, in hospitals and element ahead of the sensor www.baumer.com/dairy medical environ- ments. GEA aseptic technology For more infor- The new rotary Aseptic mation visit www. Blow Fill technology from penmann.co.uk GEA (ABF 2.0) provides beverage manufacturers with maximum hygiene Checkweighing and washdown and food safety and per- Mettler-Toledo Product In- efficient cleaning. The series formance for filling speed, spection has launched a new also features an open frame accuracy and flexibility. tial risk of contamination, by series of washdown resistant design with only four feet on It is suitable for the filling of ensuring that every step of checkweighers for precision the floor, for easy washdown shelf-stable, sensitive bever- the sterilisation process is weighing applications in food access. Systems are IP69 ages and milk-based drinks, carefully planned, controlled manufacturing environments. tested and resistant to most using H2O2 for the sterilisa- and properly managed. Every The equipment series is de- caustic detergents and disin- tion of PET preforms. With process parameter and crit- signed for use in applications fectants. This includes check- the ABF 2.0, GEA helps to ical point is monitored and that require stringent clean- weigher touchscreens, which optimise total cost of owner- traced to ensure reliable and ing processes using caustic do not need to be removed or ship (TCO) while enhancing repeatable sterilisation per- cleaning agents to combat covered during cleaning pro- the control of key parameters formance, GEA says. bacterial contamination risks, cedures. to eliminate any potential risk As an additional guarantee without compromising weigh- For more information visit to the product. The system of reliable sterilisation treat- ing accuracy. www.mt.com/cw-washdown can fill a full range of sensi- ment, a Smart Sensor moni- The new Washdown tive beverages, including with tors spraying performance at Checkweighers series fea- or without particles and car- each sterilisation nozzle. This ture sloped surfaces to dis- bonated drinks. helps to guarantee the safety courage liquid and debris The new ABF 2.0 is an evo- and quality of the final prod- collection, avoiding bacterial lution from the original that uct, with speed, accuracy contamination risks, while includes improvements to and flexibility. conveyor belts can be re- reduce power consumption For more information visit moved quickly and easily for while eliminating any poten- www.gea.com

36 DAIRY INDUSTRIES international July 2020 www.dairyindustries.com

P.36 NEW EQUIP√.indd 44 17/06/2020 10:05 Equipment Focus Diary

New pumps for SEPTEMBER Vitafoods Turkish dairy Date: 1-3 September Already well-established in Location: Geneva, Switzerland the Mediterranean and Contact: Informa Markets Aegean regions, Turk- Web: vitafoods.eu.com ish dairy Yörükoğlu Süt UK Dairy Day aims to become the ar- ea’s largest producer of Date: 16 September milk and dairy products. Location: Telford, UK The dairy’s Antalya plant has Alfa Laval LKH pump Contact: UK Dairy Day a production capacity of 600 Web: ukdairyday.co.uk tons per day. pumps. “Fast delivery time After experiencing issues ensured that we could opti- IDF World Dairy Summit with pumps provided by a mise pump operations quickly Date: 28 September-1 October former supplier, the dairy and begin to realise savings,” Location: Cape Town, South Africa turned to its packaging pro- says Burak Aksoy, factory Contact: IDF vider, and Alfa Laval’s global manager at Yörükoğlu Süt. Web: fil-idf.org/event/idf-world-dairy- summit-2020 alliance partner Tetra Pak, for The collaboration between assistance. This evolved into Yörükoğlu Süt, Alfa Laval PPMA a long-term partnership to and Tetra Pak, led to further Date: 28 September-1 October bring increased running time, discussions about expand- Location: Birmingham, UK reduced costs, higher ener- ing the dairy’s Antalya plant Contact: PPMA gy savings and an enhanced with an adjacent 26,000 Web: ppmashow.co.uk sustainability profile to the square-metre production fa- milk processing plant. cility. The broader scope of The dairy asked Tetra supply provided energy sav- OCTOBER Pak to assess a problem, ings from Alfa Laval agita- and using Joules, the online tors and pumps, more water World Congress on Nutrition Alfa Laval sustainability tool savings from Alfa Laval Mix- & Food Safety to compare fluid handling proof valves and agitators, Date: 5-6 October equipment and verify sav- and a smaller footprint due Location: Tokyo, Japan ings on water, energy and to compact equipment size Contact: Conference Series cleaning media, the repre- and efficiency. Furthermore, sentatives recommended the additional advantages Web: foodsafety.insightconferences.com replacing the existing pumps included short delivery time with Alfa Laval LKH pumps and minimal valve and pump The Dairy Show to realise reductions in water maintenance. The dairy is Date: 7 October and energy consumption, as now working with Alfa Laval well as reduced emissions. to supply all processing com- Location: Shepton Mallet, UK Alfa Laval conducted three ponents to the new Antalya Contact: Bath & West Agricultural Society workshops about the pumps. plant, and plans to order addi- Web: bathandwest.com/the-dairy-show A month and a half of testing tional Alfa Laval pumps. convinced Yörükoğlu Süt to For more information visit purchase and install the LKH www.alfalaval.com DECEMBER

A selection of Yörükoğlu Süt products Hi Europe & Fi Europe Date: 1-3 December Location: Frankfurt, Germany Contact: UBM Web: figlobal.com/hieurope

Have a diary item you’d like to share? You can upload your event and logo to our website www.dairyindustries.com/events-diary or send to [email protected]

www.dairyindustries.com July 2020 DAIRY INDUSTRIES international 37

P.37 EQUIPMENT FOCUS/DIARY√.indd 31 17/06/2020 10:06 Dairy Directory To advertise, please contact Samantha Bull +44 (0) 1474 558975 [email protected]

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Bulk Packaging Solutions Clean in place Systems We are looking for Used machines: MOODY Direct INTERNATIONAL Separators, Bactofuges Lower your total supply chain costs Projects Brands: Tetra Pak, Alfa Laval, GEA Westfalia with innovative FIBC designs that Design, Supply, Installation, improve operational performance and Commissioning of and exceed food safety standards. Liquid Processing and Homogenizers Food Conveyor Systems. BBrands: Tetra Alex, SPX APV, GEA Niro Soavi CIP Systems Pasteurisers UHT & Sterile / Aseptic units Process Plants Brands: Alfa Laval, Tetra Therm, Tetra TBA, GEA Mixing/Blending Systems

Tel: +44 (0) 1777 701141 Also complete dairy factories 1-800-879-2247 [email protected] bulklift.com/foodsafety moodydirect.com/projects

38 DAIRY INDUSTRIES international July 2020 www.dairyindustries.com

P.38-41 DIRECTORY JUL.indd 38 16/06/2020 15:56 To advertise, please contact Samantha Bull Dairy Directory +44 (0) 1474 558975 [email protected]

Dairy Equipment Dairy Powders Flavours Heat Exchangers

FrieslandCampina DMV MOODY Direct Plate Heat Exchangers Best taste since 1875 We have the UK’s most modern Global leader in PHE reconditioning centre. dairy-based solutions, providing great PHE Servicing PHE Integrity Testing nutrition and taste. Natural and nature-identical flavours for confectionery, bakery, dairy, Genuine OEM Plates coee and tea. and Gaskets Tel: +44 (0) 1777 701141 info@moody Curt Georgi GmbH & Co. KG heatexchangers.com Dairy Ingredients Otto-Lilienthal-Str. 35-37 71034 Boeblingen Tel +49 (0) 7031 640101 Fax +49 (0) 7031 640120 www.moodyheatexchangers.com www.curtgeorgi.de [email protected]

To Advertise in the Dairy Directory Please contact: A wide range of high qualityDMVVEG2042 Dairy Directory 40x60.indd 1 25-04-18 08:27 Samantha Bull dairy ingredients for food and nutrition ‘Flavours created by experts’ +44 (0) 1474 558975 [email protected] Natural Colours, Extracts & Blends for Food & Drink Tel: ++44 (0) 1438 742242 Homogeniser Service Fax: ++44 (0) 1438 742311 Web: www.kanegrade.com

Kemtile_F&DTec_90x40_LayoutFlooring 1 06/1

To Advertise in the HYGIENIC Dairy Directory Please contact: FLOORING Samantha Bull SYSTEMS +44 (0) 1474 558975 [email protected]

Flavours www.ingredia.com [email protected]

Sole UK Applicator MOODY Direct

Unit C3, Taylor Business Park, Risley, Warrington, Cheshire WA3 6BL. UK. Spares & Tel: 01925 763045 Fax: 01925 763381 To Advertise in the Email: [email protected] Service Dairy Directory www.kemtile.co.uk Spares and service of GEA Niro Soavi, APV & Please contact: Tetra Pak Homogenisers. Samantha Bull Call: Next Day Delivery +44 (0) 1474 558975 To Advertise in the 24/7 Emergency Email: sam@ Dairy Directory Breakdown Service bellpublishing.com Please contact: Samantha Bull Website: Tel: 0800 666397 +44 (0) 1474 558975 [email protected] dairyindustries.com [email protected] www.moodydirect.com

www.dairyindustries.com July 2020 DAIRY INDUSTRIES international 39

P.38-41 DIRECTORY JUL.indd 39 16/06/2020 15:56 Dairy Directory To advertise, please contact Samantha Bull +44 (0) 1474 558975 [email protected]

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To Advertise in the REVERSE OSMOSIS, Dairy Directory ULTRA-OSMOSIS, Please contact: ULTRAFILTRATION & Samantha Bull Call: MICROFILTRATION +44 (0) 1474 558975 SYSTEMS AND Email: sam@ MEMBRANES bellpublishing.com

40 DAIRY INDUSTRIES international July 2020 www.dairyindustries.com

P.38-41 DIRECTORY JUL.indd 40 16/06/2020 15:56 To advertise, please contact Samantha Bull Dairy Directory +44 (0) 1474 558975 [email protected]

Process Plant Spares Service & Maintenance Temperature Sensors Trials & Gauges MOODY Direct MOODY Direct Spares & Spares & Service Service We have an extensive range of We can provide countrywide process spare parts including; service cover. APV/SPX, Alfa Laval, Qualified Engineers Tetra Pak and GEA. OEM Contact or On - Call Service and non-oem parts for Pumps, Breakdown Service - 24/7 Valves, Homogenisers,Tanks Extensive Range of Spare Parts and Filters, Separators New Separator Division and Heat Exchangers. All Process Equipment Serviced Tel: +44 (0) 1777 701141 Tel: +44 (0) 1777 701141 [email protected] [email protected] www.moodydirect.com www.moodydirect.com Pumps To Advertise in the Texture Analysis To Advertise in the Dairy Directory Dairy Directory Please call: Please call: Samantha Bull Samantha Bull +44 (0) 1474 558975 +44 (0) 1474 558975 Design, manufacture and [email protected] supply of hygienic pumps [email protected] for applications in the food and beverage industry Shrink Wrapping Used Equipment

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www.dairyindustries.com July 2020 DAIRY INDUSTRIES international 41

P.38-41 DIRECTORY JUL.indd 41 16/06/2020 15:56 A working day... Patrick Verhelst, chief marketing officer, Elopak Q. What in your background prepared there is more work to be done, and initia- you for your current role? tives such as 4Evergreen will enable the As CMO at Elopak, my role spans sustain- paperboard packaging industry to realise a ability, product portfolio management, com- 100 per cent, low carbon, circular economy. mercial excellence and communications. Q. What effect is coronavirus having This fits with my track record as a sales on the industry? and marketing executive with companies in I think it is a bit early to say with any certain- paper (SCA, DS Smith), plastics (General ty. However, there have been some trends Electric) and packaging (Amcor). identified from multiple reports, including a My previous roles often involved providing tendency for consumers to buy more fresh bespoke products and services to an array and healthy products. We also see sus- of end user markets mostly in competitive tainability rising in importance for driving sectors and various cultural environments. consumer behaviour rather than lessening This enabled me to gain a background of in the face of a new challenge. Indeed, the inspiring global organisations towards real- experience of staying home and enjoying ising profitable growth, applying a coherent family in that more cocooned and closed environment will view on sales performance and aligning marketing. I am very change behaviours. used to developing and working with a strategic agenda while For example, there will be a willingness, but also an under- driving execution of operating plans. standing and acceptance for working from home. This in turn Q. What do you see as the top issue in packaging will bringing a better work-life balance, which stimulates more and why? home consumption. Of course, e-commerce will continue to The main purpose of packaging is to preserve and protect gain share over the traditional channels. product and therefore reduce food waste. The challenge here Q. What do you see as your greatest challenge/ for the packaging industry is to achieve this while leaving the achievement? world unharmed. I think the biggest challenge is still ahead of us. Climate As an industry we have a huge obligation to keep global change is the real existential crisis. warming below 1.5°C following the Paris Agreement. There Although global consciousness around climate change is is the need to continually develop recycling systems that growing, I believe that a strong short-term commitment is take waste out of the environment and to increase recycling, required to keep global warming limited. If we take Elopak’s which is a necessity to prevent the depletion of resources. case, it highlights the challenge here. Although Elopak has More important is to keep the broader perspective and reduced its GHG emissions from 2008 to 2018 by 70 per cent, work towards not just a circular economy, but rather a low a further reduction of 55 per cent of remaining emissions is carbon circular economy. We need to think about renewabil- still required to reach the target. ity, not just recyclability. For its part, Norway-based Elopak, With our 100 per cent renewable cartons, we support our the owner of the Pure-Pak milk carton brand, already has customers in realising their sustainability ambitions. However, delivered over two billion, 100 per cent, renewable beverage we can only recommend our customers consider the 2030 cartons globally. It has operations on almost all continents. timeline when they are deciding on a new filling line, as this It offers a range of filling machines that can run a variety of typically has a lifetime of more than 10 years. sizes for all of its Pure-Pak carton brands. Q. What does a typical day look like for you? Q. How is the industry changing? From a week’s perspective, Mondays and Fridays are typical- On the one hand, we see companies like Elopak dealing ly when I catch up with my teams. This leaves the middle of with the issue and subscribing to limit global warming below the week for travelling for external meetings with customers 1.5°C as governed by the Science Based Target initiative. and suppliers or participating in industry associations and With greenhouse gas (GHG) reduction targets on the road to events. There are also monthly or quarterly global leadership 2030 formerly agreed and subsequent data collection formal- team and board of directors meetings. What I find key is to ly audited, we can be sure about our stepwise realisations in keep a holistic view and turn information into insights and GHG reductions to reach the goals in 2030. conclusions and then actions. We also see cross-industry alliances being formed such as 4evergreen, created with the sole goal to optimise the contri- Q. Outside of work, what are your hobbies/interests? bution of fibre-based packaging in a circular and sustainable I do appreciate the company of my family, especially time with economy that minimises climate impact. my wife and three children. To clear my head, I combine wind Already, 85 per cent of paper and board packaging on the and water to enjoy windsurfing. More recently, my second son market in Europe is recycled, and paper and board pack- has convinced me to buy a racing bike, which is certainly a aging have on average 73.8 per cent recycled content. But new challenge particularly when cycling with him. Dii

42 DAIRY INDUSTRIES international July 2020 www.dairyindustries.com

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A message from Dairy Industries International

We at Dairy Industries wish all our global readers and partners safety, health and strength during this unprecedented global crisis.

With the coronavirus pandemic affecting people’s working lives across the world, Dairy Industries International is facing up to the challenge to keep our readers informed during this extraordinary time. The latest issue is now free to read on the website every month at www.dairyindustries.com, and the newsletter continues weekly. Despite working from our offices remotely, our staff and writers around the world continue to offer their insights, analysis and opinion.

We’d also like to thank all the people out there, working on the front lines of this pandemic, from the first responders and medical staff, to the supermarket personnel who keep the shelves stocked. Not to mention the members of the dairy industry who are hard at work now, tending the animals, collecting the milk for the consumers, packaging it, turning it into value added products and delivering it to the doorsteps and kitchens worldwide. Also, the equipment suppliers who are keeping this all up and running.

You did not sign up for this, but we appreciate your work. Stay safe.

DII Message AD B.indd 1 07/04/2020 14:15 Sustainability ​ actually tastes ​ great​

We wish to play a part in the global shift towards a low carbon circular economy. Our Pure-Pak® carton solution is a premium line packaging choice. It is the environmentally friendly alternative for the widest range of liquids, making Elopak the complete industry partner for the future.