Issue 33 | Dairy Innovation

SPECIAL REPORT

Functional ingredients

PLUS worldwide product innovation, industry and ingredients news

DAIRYInnovAtIon

“We look at innovation as one

of the main growth pillars for our

company.”Wimm-Bill-Dann Foods OJSCHead of Foods DivisionSilviu Popovich

foodbev comA world of food and drink

Issue 33 - October · November 2010www.foodbev.com/dairy

MARKETING

Home delivery in the USAFOCUS EVENT PREVIEW

Labelling Hi Europe

DIGITAL SAMPLE COPY

© Dairy Innovation 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com For details about syndication and licensing please contact the marketing team on 01225 327890.

3www.foodbev.com/dairy CONTENTSIssue 33 - October · November 2010

Inside this issue

SPECIAL REPORT

COVER STORYThe editor’s viewDairy Innovation Editor Geoff Platt has a little moan

about websites that are not kept up to date.

InnovationsNew products in the dairy world, from drinking milk through to yogurt, spreads, cheese and ice cream.

Innovation extraSIG Combibloc takes a look at the fast growing drinking yogurt sector.

Dairy businessNews and views from the world of Dairy Innovation.

For regular industry news updates, visit www.foodbev.com/dairy

Ingredients extraEnzymes, natural ingredients, milk and fruit.

IngredientsWhat’s new in ingredients.

Marketing watchA US doorstep delivery service has seen huge growth as consumers look for convenience and local produce.

Dairy tech focusDairy Innovation technical news section.

Marketplace Dairy Innovation products and services guide.

Advertisers’ index.

Final wordTetra Pak’s Ulla Holm talks about School Milk and World School Milk Day.

Functional ingredientsA look at the functional ingredients scene and the potential for dairy.

Russia’s leading dairy businessSilviu Popovich of Wimm-Bill-Dann Foods talks to Claire Phoenix about the Russian dairy market and innovation.

4

41

14

38

23

20

6

FOCUS

Labelling and regulationsGetting ready for labelling changes, and technical news.

32

16

12

18

EVENT REVIEw

Heath Ingredients EuropeDairy Innovation looks ahead to the HiE exhibition.

36

34

41

42

© D

anic

ek |

Dre

amst

ime.

com

© Dairy Innovation 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com

For details about syndication and licensing please contact the marketing team on 01225 327890.

Click here to subscribe

http://www.foodbev.com/subscribe

4 EDITORIAL www.foodbev.com/dairyIssue 33 - October · November 2010

The editor’s view

SUBSCRIPTIONS

A year’s subscription costs £99 inside Europe and £119 outside Europe.

To subscribe to Dairy Innovationcall +44 (0)1225 327854email: [email protected] or visit www.foodbev.com/subscribe

Every effort is made to verify all information published, but Dairy Innovation cannot accept responsibility for any errors or omissions or for any losses that may arise as a result. Opinions expressed in articles do not necessarily reflect those of FoodBev Media Ltd.Dairy Innovation welcomes contributions for publication. Submissions are accepted on the basis of full assignment of copyright to FoodBev Media Ltd unless otherwise agreed in advance and in writing. We reserve the right to edit items for reasons of space, clarity or legality.

Published six times a year by FoodBev Media Ltd7 Kingsmead Square, Bath BA1 2AB, United KingdomTel: +44 (0)1225 327890Fax: +44 (0)1225 327891E-mail: [email protected]

EDITORIAL

Editor: Geoff Platt

Group Editorial Director: Bill Bruce

Senior Designer: Jolyon Edwards

Designer: Kirstine Henderson

Designer: Hannah Green

ADvERTISING

Sales ExecutiveMark SalenDirect line: +44 (0)1225 [email protected]

Printed in the UK by Holbrooks Printers Ltd on paper produced from elemental chlorine free pulp sourced from sustainable managed forests.

DAIRYINNOvATION foodbev com

A world of food and drink

Oh brother

While at the recent Dairy UK Dinner, Jim Begg - Dairy UK’s Director General - presented the inaugural Dairy UK Award to Alan Wiseman, who has just stepped down as Chairman of the Scottish dairy company.

Wisemans was started by Robert Wiseman Senior - Robert and Alan’s father - in 1947 when they delivered glass bottles of milk by horse and cart. On a family trip to America, Alan saw that milk was being sold by the gallon in the supermarkets (no such places back home in the UK) and grocery stores. He realised that the American way of large quantities and store supply was the future for UK dairy.

I remember going up to Scotland

to interview Alan in the 1980s,

shortly after he had been

named Young Entrepreneur

of the Year in a competition in

a UK broadsheet newspaper.

Diversification was all the rage

among the major processing

dairies - moving into dairy

products was believed to be the

recipe for survival and success.

So I asked Alan if Wiseman’s

would be doing the same. No,

was the unequivocal response.

Here in the UK - about a month or so ago - a pair of brothers dominated the news headlines for several days. Leadership elections were a key part of that story. That was

in politics - but in UK dairy too, a pair of brothers have been in the news. Robert Wiseman, Executive Chairman of Robert Wiseman Dairies, has just been elected Chairman of the industry body Dairy UK. Robert was an Ernst & Young World Entrepreneur of the Year finalist in 2004.

“Liquid milk is what we know,

liquid milk is what we will do.”

Shortly after, I recounted the Wiseman approach to a director of a rival dairy company. “They will never succeed.” was his unequivocal response.

The rest, as they say, is history.

In 1995, the company opened

its first dairy in England with a

processing plant in Manchester

that allowed them to gain a

share of the English fresh milk

market. This was the start of

its march south. Now Robert

Wiseman Dairies delivers 30% of

the fresh milk consumed every

day in the UK.

It puts me in mind of the story of the Recording Executive from Decca Records who turned down The Beatles in the early 1960s. If my memory serves me well, the dairy company where that foreteller of future failure worked is no longer still around.

* Reference to Alan’s visit to the US - all those years ago - when the industry was turning its back on doorstep delivery, ties in well with our feature on pages 30 and 31 about a US doorstep delivery service that is growing apace.

When is new no longer new?

Apologies - but now for a little moan.

Many years ago, as a member of the Scout movement in the UK, I was in a party of about 40 scouts who went on a visit to Russia. While we were staying in Moscow I thought it would be good to go and seek out the British Embassy - for no other reason than just to see it.

On either side of those gates were glass fronted notice boards, containing a variety of notices and photographs that were held in place by drawing pins - remember those? I cannot now recall what was on those notices, but what I do remember to this day was that several of the paper notices had been in the sun for so long they had gone brown at the edges and several had started to curl up - loosening the drawing pins. Some of these notices and drawing pins had fallen to the base of this notice board cupboard. I was not very impressed.

I would recount that story to colleagues when I would urge

them - if they had a notice board - to make sure it was always up to date, always looked new and fresh and to make sure the individual notices were in good condition.

Nowadays notice boards have moved from ‘real’ to ‘virtual’ with the advent of the website. But I often think of those Moscow notice boards when online visiting some of the many dairy websites we click on to in search of news. I click the ‘News’ button, only to find the most recent press release is dated 2007 or 2008. Or we find a great picture of a yogurt that is marked with an exploding starburst proclaiming NEW! A great product for our Innovations pages, only to be told: “Oh we launched that about 18 months ago”.

So, please, if you have a website, keep it new and fresh and up to date. End of moan.

Perhaps that would make a good LinkedIn discussion - When is ‘new’ no longer ‘new’?

Geoff Platt (on the right!)

NEWSSend your product and business news to: [email protected]





6 PRODUCT NEWS www.foodbev.com/dairyIssue 33 - October · November 2010

Innovations Email your latest product innovations to [email protected]

Arla Buko warm & creamy

The editor’s pick of the latest new products

Arla Foods in Germany has added a new product to its Arla Buko range. Arla Buko warm & creamy is a fresh cheese that can be heated in the microwave to create a warm and creamy snack. Packed in 2x100g tubs, the cheese is available in three varieties: bruschetta with tomatoes, peppers and herbs; mushrooms, with porcini mushrooms; and tuna with spring onions.

Mini Babybel launches Christmas packaging

In the build up to Christmas, Bel UK will be featuring Christmas themed packaging on six and 12

packs of Mini Babybel Original and Cheddar varieties. The packs include six different designs including a Christmas tree, Santa Claus, Christmas stocking and a reindeer. The designs will also feature on shelf trays to give Mini Babybel greater standout in-store and help get consumers in the festive spirit.

Dairygold launches range of speciality cheeses

Joseph Heler Cheese launches Yabber Dabber Blue

Sargento Fridge Packs make smart snacking easier

Polmlek uses new packs

Wyke Farms renames low fat cheese

DCI Cheese unveils new product packaging

Dairygold Food Ingredients, Ireland’s second largest milk producer, has launched its first consumer cheese brand - The Imokilly Cheese Company. Launched in the domestic Irish market, it is also destined for export to mainland Europe. The range includes 12 premium speciality cheeses including Ballycashel, Imokilly Regato and Imokilly Quseo Tierno.

UK based Joseph Heler Cheese has launched Yabber Dabber Blue cheese, made from Joseph Heler’s award winning Blue Cheshire Cheese. It gets its name from the term ‘Dabber’, an affectionate name given to anyone born within the boundaries of Nantwich in Cheshire. The cheese is made using fresh milk from the dairy’s star cow Clarissa - who features on the packaging - along with the rest of the prize winning pedigree Holstein herd.

Sargento Foods is introducing Fridge Packs - easy-to-see, stand-up packs of individually wrapped cheese snacks. Fridge Packs keep cheese snacks visible, organised and easily accessible in the fridge. The Fridge Packs are packed in boxes of 18 snacks and are available in three popular varieties - String Cheese, Light String Cheese and Colby-Jack.

Polish dairy company Polmlek has launched new products under its Warmia label. Sliced cheeses are in 150g reclosable packages with metalised film, giving them a greater barrier to oxygen and water vapour. Cheeses include four flavours of Gouda and Edam Dutch type cheese, a Swiss Mlekdamer cheese and Nathan with a characteristic yellow-orange colour. The dairy has also added a 3kg block of Gouda with Paprika and Chilli to its range.

Independent UK cheese producer Wyke Farms has renamed its half fat Cheddar brand, changing its name from Leskol to Super Light. Appealing to the discerning female shopper the new Super Light packaging communicates the associated health benefits in a bright, fresh design. Super Light is made with skimmed milk, vegetable oil and LoSalt and has added Omega-3 and Omega-6.

DCI Cheese Company

has unveiled new

product packaging for

its Organic Creamery

8oz sticks and Mario

Batali 5oz cups. The

Organic Creamery line

features new labelling

on all 8oz stick

varieties: Muenster,

White Colby, Mild

White Cheddar, Sharp

Cheddar, Monterey

Jack and Pepper Jack.





7PRODUCT NEWSwww.foodbev.com/dairyIssue 33 - October · November 2010

InnovationsBaskin-Robbins’ Quarterback

Crunch tackles the competition

Cheshire Farm unveils winter flavours

R&R launches exciting winter products for ‘at home’ occasions

Australians can go into ice cream Overload

R&R Mini Potz range

Weight Watchers low fat custard

Yogurt Sundae

Pennsylvania football team gets its own ice cream flavour

The Baskin-Robbins chain of ice cream specialty shops in the US has been featuring Quarterback

Crunch as its recent Flavour of the Month. Its introduction was timed for the start of the new football season. Football fans and ice cream enthusiasts could cheer on their favourite teams while enjoying a delicious sundae, cup or cone from Baskin-Robbins.

UK based Cheshire Farm Ice Cream has unveiled its winter flavours list - a seasonal collection of Real Dairy Ice Creams. Seasonal ingredients bring a festive flavour, including Spiced Fig and Clotted Cream. The Black Forest flavour features chocolate ice cream blended with the finest Amarena cherries, while the Christmas Pudding ice cream is a delicious mix of cinnamon, spices and dried fruit all steeped in brandy. The Amaretto Liqueur ice cream is scattered with crushed amaretti biscuits.

R&R Ice Cream has launched a range of NPD for the winter season, tapping into an array of ‘at home’ eating occasions for the colder months. Thorntons Triple Chocolate Ice Cream Dessert consists of layers of dark, milk and white chocolate dairy ice cream, with rich chocolate sauce and triple chocolate curls in a 700ml tub. The popular Skinny Cow range of ice cream sticks has been revamped with new recipes and flavours. The new range, which will replace the flavours currently on shelf, consists of Mint Double Choc, Triple Choc Brownie and Caramel Shortcake luxury sticks which are all packed full of sauce and inclusions. The company is also launching the brand new Skinny Cow Skinny Dippers, creamy caramel and chocolate iced dessert, dipped in a chocolate coating with just 65 calories per dipper. The Treats Horror Lolly, a cola flavoured lolly with a vanilla ice cream centre and strawberry sauce, is designed to tap in to the Halloween purchasing occasion and create some in store theatre around this time of year.

Peters Overload from Nestlé Australia will be available in 1.2 litre tubs in three flavours. Violet Crumble combines choc coated chunks and honeycomb flavoured ice cream with a rich chocolate sauce swirl. Caramel Cookie Madness mixes vanilla ice cream with gooey caramel sauce and soft cookie pieces. Rolo, based on the Nestlé chocolate favourite, is full of thick caramel sauce and chunky chocolate bits mixed into swirls of chocolate and caramel flavoured ice cream.

R&R Ice Cream has launched the Nestlé Potz range - four of Nestlé’s favourite confectionary brands in smaller serve ice cream tubs. The four variations of branded 220ml tubs are: Aero, Smarties, Rolo and Toffee Crisp. The tubs will contain smooth vanilla ice cream fused with sauce and inclusions that deliver their unique brand attributes.

Building on its success in the cream category, Weight Watchers has launched a new Low Fat Custard, manufactured under license by Dairy Crest. The launch is targeted at existing Weight Watchers members and health conscious consumers, predominantly female 18-years plus. The new Low Fat Custard is served in a 100g pot is made with double cream and Madagascan vanilla extract and contains 1% fat.

Yoplait in the US has launched new Yoplait Splitz. Providing the goodness of 100% real yogurt, Yoplait Splitz can be put into the freezer for a creamy authentic frozen yogurt. The three flavours include Strawberry Sundae, Rainbow Sherbet and Strawberry Banana Split.

Pennsylvania’s leading ice cream brand, Turkey Hill Dairy, has introduced a brand new flavour in honour of the local American Football team Pittsburgh Steelers. Blitzburgh Crunch features premium golden sweet cream vanilla ice cream loaded with smooth chocolate fudge swirl and chocolate cake crunchies. Fans at one of the pre-season games received a free sample of the new flavour.






InnovationsNew dairy products from Japan

This report on innovations from Japan is brought to by our partners Steve Galloway, founder of Exigo Marketing and Yoshihiko Hani, President of Beverage Japan magazine. Exigo Marketing is an international consultancy based in the UK, SE Asia and Japan, specialising in strategic marketing, innovation and market entry. It has particular expertise helping food and drink companies in Asian and Japanese markets.

In line with its global sustainability strategy Coca-Cola Japan is launching more new products with eco credentials. The drinks in the

OLO OLO series (below) are chilled ‘eco-flat’ paper cup container beverages targeting men and women in their 20s and 30s. The series comprises Horoniga Café Latte and Maroyaka Café Latte, a slightly bitter and a mild coffee flavoured latte respectively and a Belgian chocolate latte. Coca-Cola will distribute OLO OLO initially in indoor vending machines, and the company will set up a special recycle bin next to the vending machine to collect the used cups.

The Calpis Soda series has

Far left: Yoshihiko Hani, Beverage Japan

Left: Steve Galloway, Exigo Marketing

been successful in Japan this year. The range now includes Calpis Soda Refresh Zero, a zero calorie carbonated dairy drink with 1% lemon juice. Also new is Calpis Clear Zero, a summer seasonal dairy beverage which contains erythritol and xylitol sweetners. Both come in a 500ml PET bottle from Yoshino Kogyosho.

Milk and Calpis Blueberry Mix is a combination of Calpis milk and blueberry juice served in a chilled plastic cup. It contains 1% fruit juice and 132kcal per 200ml plastic cup. Calpis Jelly is a chilled shaking jelly lactic acid bacteria drink which comes in a 200g plastic cup.

Yakult’s Gyutto Kenkou Gurukosamin (above left) is the fourth product in the functional drink series Gyutto Kenkou (meaning concentrated health) and contains 1,500mg

glucosamine from maize, the

Japanese daily recommended intake, 10mg chondroitin, 20% apple juice and 36kcal per carton. The drink is packed in a 65ml brick paper carton from Nihon Kami Pak.

In collaboration with recently remerged Meiji Confectionary, Meiji Dairies has launched Yogureto (above right), a beverage version of a popular yogurt flavoured sweet of the same name. It contains lactic acid bacteria and is yogurt flavoured, with 51kcal per 100ml, no protein, and no fat. Available in 1 litre or 500ml carton sizes.

Bauer launches a winter bonanza of new productsGerman dairy company Bauer has relaunched its range of Grosse Bauer yogurts with Muesli cereal. The 250g pots have a more natural design and

a chocolate variety has been added to the range.

Also in the Der Grosse Bauer range are a selection of yogurt varieties especially for the

winter period. These include a 0.1% fat blackberry

elderflower flavour; baked apple with cinnamon crispies; apple pear cinnamon; chestnut caramel; and

a walnut version. In addition there is an apple strudel dessert.

For fruit lovers there

is a range of creamy

yogurts with an

intense fruit puree:

blood orange and

acerola (a West Indian

cherry), strawberry,

peach, mango and

passion fruit.

In celebration of the 200th

birthday of Oktoberfest,

Bauer has added Wiesn Gaudi

to its Der Grosse range - a

yogurt with crisply candy corn balls

and chocolate covered banana pieces.

Meanwhile, two new Diplomat farmhouse cheeses have been

introduced - Gourmet butter mushroom & truffle and forest mushroom.

Beverage Japan is represented in Europe and Asia by Exigo Marketing - www.exigomarketing.com.

For more information, contact:

[email protected]






Innovations

Coca Cola India forays into dairy segment

Getting consumers to think differently about milk

Baileys pours out Christmas special

Sole-Mizo adds new cottage cheese bars

Green Valley Organics launches lactose free yogurts and kefirs

Valio Maito Plus - a milk for all

Cognis and Mengniu launch sterol enriched milk

After successfully delighting consumers with the taste of Maaza, Coca-Cola India has entered the dairy segment with the launch of its latest innovation - Maaza Milky Delite, a blend of juicy mangoes and milk developed especially by Coca-Cola India in its R&D Laboratory in Gurgaon. Maaza Milky Delite is available in a 200ml slim Tetra Pak carton and has a shelf life of four months. It is aimed at teenagers and young adults.

Modern Milk is a new chilled milk drink for adults, developed by Irish dairy co-operative Lakeland Dairies. Modern Milk is made with semi skimmed milk that has been blended with natural flavours and enriched with extra calcium, added vitamin D and fibre. Packed in a handy eco-friendly 330ml Tetra Top carton based bottle with a screw cap, Modern Milk combines the inherent goodness of milk with additional health benefits. It comes in four flavours - Lush Banana and Honey, Ripe Raspberry and Strawberry, Smooth Coffee with a hint of Vanilla and Milk Chocolate with a hint of Golden Caramel.

UK dairy company Dairy Crest and Diageo have teamed up to launch a limited

edition Baileys fresh cream for dessert lovers at Christmas - Baileys Original Pouring Cream. This new addition to the Baileys Cream portfolio follows the successful introduction of Baileys Extra Thick Cream last year, followed by Baileys Dessert Sauces.

Hungarian company Sole-Mizo has added new products to its 30g cottage cheese bars with plain and strawberry flavoured products. The

company has also launched a plain

cheese Rudi multipack containing

5x30g bars and is scheduled to

expand the range further this

autumn with more new flavours

and packaging designs.

Green Valley Organics is the first line of lactose free yogurts and kefirs to be available nationwide. To create these products, the natural enzyme lactase is added. Green Valley Organics blends the best quality fruits and ingredients into its creamy smooth and naturally sweet, lower-in-sugar yogurts and kefirs, which also makes these products an excellent choice for diabetics or anyone watching their sugar intake. Yogurt flavours include plain, blueberry, honey, strawberry and vanilla. Kefir is available in plain and blueberry pomegranate açai.

Valio has launched Maito Plus, a new extra nutritious milk for people of all ages and for many different uses. Fat free Valio Maito Plus contains more nutrients than basic milks and so improves exercise recovery, enhances muscle growth and assists in weight management. For senior citizens it contributes a good dose of protein, calcium and vitamin D to their diet, maintaining bone structure and muscle fitness. It contains more key milk nutrients than ordinary fat free milk. That means twice the amount of vitamin D and 50% more protein and calcium.

Cognis Nutrition & Health, a leading supplier of natural phytosterols scientifically proven to help reduce cholesterol, has announced a national launch of China’s first sterol-enriched milk by leading Chinese milk company Mengniu. Milk Deluxe is available at major food stores throughout China. Cognis Greater China Business Manager Leon Chen said Cognis’ technology provided the foundation for this launch. “Sterols do not dissolve easily in water or oil. We found an innovative way to make it work while maintaining the milk’s superior taste and appearance.”






Innovations

Greek yogurt joins Kraft’s US Athenos range

Nöm adds to fru fru and Mix ranges

Weihenstephan offers yogurt alternative to cream cheese

Yeo Valley adds to Limited Edition success

Parmalat Canada launches Astro BioBest Plant Sterols

Müller goes for breakfast market with Müllerlight Big Pot launch

In the US Kraft Foods has added a rich and creamy Greek yogurt to its Athenos range of authentic Greek foods. The new yogurts are made from hormone-free milk and include real fruit pieces and orange blossom honey. The range is available in five varieties - a 16oz plain version and four different 5.3oz pots: honey, strawberry, peach and blueberry.

Nöm has added new Limited Edition varieties to two of its popular yogurt ranges in Austria. fru fru is

claimed to be the oldest fruit yogurt brand in Austria, and the dairy company has added a 200g Limited Edition mandarin flavour to its range, while a Limited Edition plum fruit yogurts has been added to the Nöm Mix range - kicking off the autumn/winter season.

German dairy company Weihenstephan has introduced a savoury, creamy yogurt spread. Brotzeit is ideal for

spreading on bread and is available in a variety of flavours - tomato & basil, dill cucumber, pepper & parsley, horseradish and fine herbs. With just 10% fat new yogurt spread is an ideal

alternative to cream cheese.

Leading UK organic dairy brand Yeo Valley has launched Apple Flapjack, the next in its series of limited edition big pot yogurts. Made with probiotic wholemilk yogurt, with pieces of apple and oats, and available in a 450g pot, Apple Flapjack replaces Limited Edition Lemon Curd, which has become a permanent edition to the collection. At the same time, Yeo Valley has also added to its Wholemilk collection with the launch of a Rhubarb big pot.

Parmalat Canada has launched Astro BioBest Plant Sterols yogurt, claiming it as the first and only cholesterol lowering probiotic yogurt available in Canada. Each 100g serving is enriched with 50% of the daily amount of plant sterols recommended to help lower cholesterol. The yogurts are available in vanilla & strawberry and raspberry & blueberry versions, and offered in 8x100g packs.

In the UK, Müller Dairy’s Müllerlight range is about to get a lot bigger with the launch of a new 450g pot format aimed at increasing consumption at breakfast. Müller has introduced two of the most popular Müllerlight flavours, strawberry and vanilla, in 450g pots. This new ‘Big Pot’ duo will also benefit from the halo effect of the £7 million marketing support behind the Müllerlight brand this year. While research has shown that breakfast is seen as a key area for expansion, Müller believes there is also an existing latent

consumer demand for Müllerlight Big Pots for general consumption.






Innovation extra

“I am on the go a lot and I want products that I can eat for healthy nutrition. And they have to be delicious too.”

These are the requirements of scores of consumers around the world. Mobility, health, enjoyment - products that combine these trends are doing particularly well right now. From the dairy market - yogurt drinks have been showing strong growth for a number of years.

Curdled milk goods are among the oldest known dairy products. They arose out of the need to make cow, sheep and goat milk keep longer. Drinkable yogurt was being consumed more than 2,500 years ago. The Thracians, who occupied the Balkan area from the 6th to the 4th century BC, are thought to have invented yogurt. In their language, the word ‘jog’ meant ‘thick’ and ‘urt’ meant ‘milk’. To thicken their milk, the Thracians filled it into elongated bags made from lambskin, which they hung from their belts. Due to their body heat and the microflora inside the lambskin bag, the milk fermented. Since that time, a vast range of yogurt drinks and yogurt mix drinks has been manufactured in all corners of the world, including Ayran (Caucasus/Anatolia), Lassi (India), Dugh

(Iran), Laban (Saudi Arabia) and Filmjölk (Sweden).

Yogurt drinks: versatile all-round stars

According to estimates, global sales of yogurt drinks topped 7.2 billion litres in 2008 - and the trend is rising. “Right now, our customers are opting for yogurt drinks in a big way. This is a trend that has been going on for a number of years already, and one that we believe is set to continue. Especially in Asia we see high potential for new product concepts and - in some cases - double-digit percentage growth rates,” says SIG Combibloc Global Market Segment Manager Liquid Dairy Diana Bechtold,.

Drinking yogurt is an ideal starting base for innovative products. It can be offered in virtually every flavour imaginable and either sweet or salty to the taste. It can also be easily enhanced by the addition of fruit juice, grains, nuts or chocolate. Many manufacturers increase the value of drinking yogurt to a functional drink by adding Omega-3 fatty acids, plant sterols to lower cholesterol, vitamins, minerals, phytochemicals, or probiotic and prebiotic bacteria cultures.

With the help of marketing campaigns

and a packaging form tailored to the desired target group, yogurt drinks can be designed to appeal to virtually any customer group - from toddlers to health conscious senior citizens.

And there is a wealth of possible applications. Yogurt drinks can be positioned as a breakfast beverage, a snack to fill the gap between meals, a sport or wellness tonic, a digestive aid, a refreshing pick-me-up, or a drink just for the taste.

Megatrends keep demand high

This means yogurt drinks are real all-rounders. A correctly positioned drinking yogurt is able to ideally meet consumers’ three key product demands: health and enjoyment, combined with mobility. In a performance-oriented society, where people are mobile, spend a lot of time working, and in which the traditional three meals a day are frequently replaced by random food choices grabbed on the way to the next appointment, meeting these requirements is an intrinsic success factor for a product.

Consumers are health conscious, but still don’t want to go without the special treat. Unfortunately, great tasting products are often unhealthy, as they contain a lot of fat or sugar. Yogurt drinks offer consumers a way out of the conflict of contradictory wants and needs. Yogurt is a healthy food, and has even been

used as medicine in the past. It can be manufactured with a low fat content and enriched with nutritious ingredients. It offers the ideal conditions for probiotic and prebiotic bacteria cultures, and often serves as the basis for functional foods that promise to regulate digestion or strengthen the immune system. And far from having a dreary image as a worthy, ‘health’ food, it is available in a multitude of different flavours, and is positioned by marketing strategies as a little treat in the daily grind. A one-stop shop for health and enjoyment - with yogurt, it is possible.

A final challenge presents

itself with the mobility factor.

Convenience is in demand. As a

practical alternative to yogurt

cups and spoons, yogurt drinks

in recloseable carton packs or

provided with a handy drinking

straw are the ideal snack for

people on the go, a replacement

breakfast or the healthy between-

meal snack that does not crumble

and does not make a mess.

Asia: from children’s drink to wellness product

In many Asian countries, milk,

milk mix drinks and yogurt

drinks were thought of merely as

products for children until just

a few years ago. But now, major

dairy producers such as Mengniu

and Yili have gradually opened

up new target groups.

SIG Combibloc - a leading global system supplier of carton packaging and filling machines takes a look at

why drinking yogurts are one of the fastest growing sectors of the dairy market.

Healthy treat for people on the go

Yili has helped bring yogurt drinks to new target groups

Mengniu: yogurt drinks with real fruit are a particular favourite






Ten years or so ago, in countries such as China yogurt drinks were initially positioned as drinks for children. Nowadays, yogurt drinks are also immensely popular with teenagers and adults, and have evolved into an extremely multifaceted and diverse product segment. In Asia too, yogurt drinks are considered to be very healthy, and in China yogurt drinks containing pieces of real fruit, launched by Mengniu, have become a particular favourite and an extremely well-received premium product in this segment.

Moreover, enjoyment and mobility are key issues in Asia too. Sales have grown correspondingly: at the end of 2009, yogurt drinks had a 49% share in China’s long-life, liquid dairy products market - compared with 36% for classic long-life white milk.

Long-life yogurt drinks also have logistical advantages. They can be transported and stored without a closed cool chain. Especially in countries such as China, Vietnam and Thailand, but also in South America, Africa and the Middle East, logistics and packaging have to be adapted to the local conditions. Closed cool chains cannot always be guaranteed, and in addition, refrigeration can be cost-intensive due to the high temperatures.

Yogurt drinks imaginatively packaged

Yogurt drinks are versatile like

few other foods - especially

with regard to target groups

and flavours. Accordingly,

packaging must offer a wide

spectrum of possibilities.

“Packaging today has to be

as dynamic as the market

itself. For instance, whether a

product needs a package with a

screw cap or a straw, which fill

volumes are best for specific

target groups - these need to

be tailored individually to the

required product positioning”,

says Bechtold.

A current example from

Germany is the ‘Immergut

Drinkfit’ yogurt drinks in

strawberry, peach and forest

fruits flavours. Here, Immergut

has opted for the aseptic

carton pack combifitSmall.

The carton pack is easy to

handle and has a screw cap.

So it is perfect for consumers

who are on the go a lot. At

the same time, the product

name ‘Drinkfit’ signals health,

but thanks to all the fruit

packed into it, it is not short

on enjoyment either. And

the packaging itself makes it

obvious to the consumer that

three key product requirements

are fulfilled: mobility, health

and enjoyment.

The Immergut Drinkfit name signals health

© Dairy Innovation 2010. Reproduced with the kind permission of

FoodBev Media - www.foodbev.com. For details about syndication

and licensing please contact the marketing team on 01225 327890.



14 NEWS www.foodbev.com/dairyIssue 33 - October · November 2010

Dairy businessInternational dairy industry news

Product Integrity Workshop

Today, more than ever, it is critical that manufacturers and regulators ensure that dairy products remain safe and nutritious. This will be the focus of the Product Integrity Workshop. The session will present specific examples of upcoming analytical technologies as well as regulatory developments in this important field.

Key International Dairy Federation (IDF) initiatives to safeguard the integrity of milk and milk products will be presented. An overview of some general strategies for the prevention of milk adulteration will be delivered and specific examples of advanced technologies for routine milk screening will be presented.

Participants will also hear about recent revisions to milk and milk product standards in China and about regulatory validation of raw milk cheese processes.

The IDF is committed to helping the industry deliver safe and nutritious products. It is further committed to ensuring that consumer confidence in these products remains high. This workshop will provide some of the key tools helping manufacturers and regulators work together to achieve these goals.

Food Additives Workshop

The Keynote Speaker will give an overview of international food

additives systems using the Codex model for comparison of similarities and differences to understand the challenges facing the export and import of dairy products. Food additive experts will provide information and insight on food additive systems in different regions of the world as well as from their national level.

Perspectives will be provided by dairy processors, as well as from the viewpoint of national governments, on challenges and opportunities related to the current systems of food additives enforced at the national, regional and international levels outlined by the keynote speaker.

Manufacturing Technology Workshop

Five speakers will describe technologies recently applied in Australasia. Topics will include: Water-efficient processing techniques in Australia; Practical use of predictive modelling tools; New inhaler-grade pharmaceutical lactose plant; High density dairy powder manufacture; and Hygienic mechanised de-bagging of dairy powders.

Abstracts and brief speakers’ biographies for the workshops and conference sessions are available on the Summit website: http://www.wds2010.com/programplus.html

Last call for the World Dairy Summit

The International Dairy Federation World Dairy Summit takes place in Auckland, New Zealand on 8-11 November 2010. The Summit will feature presentations from world class international speakers

supported by input from local professionals. Some nine conferences sessions, three workshops and a presentation about the IDF Dairy Innovation Awards will take place across the four days - along with a programme of technical tours. This is a major event in the global dairy calendar. For more information, and to register, visit the WDS website - www.wds2010.com.

Dairy Innovation magazine Editor Geoff Platt will give a presentation summing up the global themes and trends from the 2010 IDF Dairy Innovation Awards

Workshop Programme - Thursday 11 November

Analysis of new threats and opportunities for marketing dairy foods will be the objective of the Marketing Conference.

Health claims can represent a huge sales opportunity for dairy products, as the category is symbolic of healthy foods. However, dairy manufacturers are confronting considerable barriers in their attempts to achieve legal health claims that communicate to consumers the benefits of their products. From New Zealand and Australia to Europe, the conference will overview the challenges facing food industries in regard to health claims and their regulatory approval.

The concept of ‘naturally nutrient rich’ is becoming an alternative strategy to better market dairy products in the future. The conference will address this concept, in particular, how the science can be communicated to consumers,

from both European and American perspectives.

Consumer behaviour is constantly changing and marketers have to adapt every day to the new needs and demands of consumers. Equally, new communication channels are rapidly evolving - in particular amongst young people. The marketing seminar will include best practice marketing case studies from around the world, demonstrating the use of social media and other media channels to obtain increased consumption and tap into changing attitudes.

Finally the marketing conference will focus on new future markets for dairies: from new ingredients for sport foods to dairy in snacking foods. This conference will definitely propose new challenges and opportunities for the dairy sector in the future.

Marketing Conference: new challenges and opportunities





15NEWSwww.foodbev.com/dairyIssue 33 - October · November 2010

Dairy business

The European Dairy Association held its 2010 World Dairy Forum in The Hague, Netherlands at the end of September. More than 200 delegates, representing the dairy industry from across Europe, were confronted with challenging contributions on Common Agricultural Policy in the future, dairy’s road to sustainability and food information.

The Forum was opened by EDA President Werner Buck. Addressing the audience before the first session was Dutch Minister of Agriculture, Mrs Gerda Verburg. She touched on the major importance of the dairy sector for the Netherlands today and tomorrow; in a European context she mentioned not being in favour of the mandatory country-of-origin labelling for dairy products, as proposed by several European member states.

The first session - ‘Common Agricultural Policy - looking ahead’ was opened by Robert Thompson from the University of Illinois. Europe and the US could learn from each other when it comes to agricultural policy, he said. Important from a US perspective is the preparation of the Farm Bill 2012, which will stipulate US policy until 2018.

Climate Change would be a key parameter.

Herman Versteijlen, Director DG-Agri at the European Commission, explained the consultative process the Commission put in place to formulate recommendations regarding the CAP after 2013; he announced that the Commission will come with a communication in November 2010 and with legal proposals in the summer of 2011; he said that the dairy industry should do more to ensure that milk supplies remain in balance with demand. For George Lyon, MEP, the future of the EU policy must be fairer, greener and more sustainable. He recommends a better and fairer distribution of direct payments between EU-member states.

Royal FrieslandCampina Chairman of the Board Kees Wantenaar opened the second session - Working towards the sustainable dairy sector. He outlined achievements of his company in the area of sustainability, mentioning the initiative of supplying green energy by a partnership between its farmer members and Dutch energy provider Essent. Theun Vellinga from the University of Wageningen

Dairy forum focus on agricultural policy, sustainability and food information

said that livestock contributes 18% of human-induced Greenhouse Gas (GHG) emissions and that 2.7% of GHG emissions are caused by dairy farming and processing. For Vellinga, mitigating GHG emissions from dairy should start with a focus on developing countries.

Richard Perkins, Director of the World Wide Fund for Nature UK brought a controversial message. Although he complimented the dairy sector for the tremendous efforts, he claimed the dairy sector is unlikely to meet its GHG emission reduction targets if it doesn’t lower the levels of dairy production and consumption.

The final session - Food Information, nourishing the consumer’s confidence? - was opened by Henry Uitslag from Brussels-based European consumers’ organisation BEUC. Uitslag focused on the necessity of clear and easy-to-understand information for the consumer, since the consumer makes his purchase choice in a maximum of 20 seconds. Douglas DiRienzo from Dairy Management Inc said that prohibiting consumer information does not work and that it is better to provide recommendations and practical advice. He said the language

used in consumer information should be easy-to-understand and not too scientific.

Mrs Esther de Lange, MEP, is in favour of a ‘Made in Europe’ label rather than the country of origin label. For her, a mandatory labelling of origin would not be in line with Europe’s philosophy of a single market. She therefore called for an impact assessment before any final decision on a country of origin label was made.

2011 Global Dairy Congress is bound for St PetersburgDate for your diary

Zenith International has announced the dates of its 5th Global Dairy Congress. The event will be held in the beautiful city of St Petersburg, Russia from 7-9 June 2011 and will include a dairy plant tour to Wimm-Bill-Dann.

Leading packaging supplier Elopak will once again be principal sponsor of the Congress and there will be the opportunity to visit the company’s new production facility as part of the programme.

Further details will be available soon at www.zenithinternational.com/events

European Dairy Association President Werner Buck (left) and Secretary-General Dr Joop Kleibeuker at the opening of the 2010 World Dairy Forum in The Hague, Netherlands

Zenith International Dairy Consulting Director Kevin Bellamy asks a question at the Forum






Ingredients extraEnzymes

Improving the nutritional

profile of ice cream naturally

means reducing the product’s

calorie content. This involves

restricting the amount of fat and

carbohydrates used. Increasing

the water levels is one way this

can be achieved. But this causes

large water crystals to form,

compromising the texture and

scoopability which is crucial for

consumer appeal. Alternatively,

fat and carbohydrates can be

replaced with low caloric solids

such as inulin or polydextrose.

However, these ingredients

can have a negative impact

on the product’s flavour,

mouthfeel, melting behaviour

and scoopability. Moreover,

such solutions can be expensive

making the overall production

process far less cost efficient.

Better for you ice cream

DSM Food Specialties Product Manager, Dairy Enzymes Ardy Van Erp examines the key issues related to the

formulation of healthier ice cream and highlights how enzymatic solutions can be used to overcome manufacturing hurdles to deliver a better-for-you ice cream that tastes good.

Using skim milk powder (SMP) can also help to reduce the calorie content of ice cream. SMP contains high levels of lactose, however, and when the lactose to water ratio is too high in the ice cream formulation, this can lead to lactose crystallisation. The texture of ice-cream is then compromised, resulting in a ‘sand-like’, gritty mouthfeel. The risk of lactose crystal formation increases when ice cream is repeatedly taken in and out of the freezer, as the temperature changes can have a detrimental impact on the product’s structure. Whey offers manufacturers an effective alternative to SMP, thanks to its natural, label-friendly status. But its lactose content is much higher than SMP, leading to a greater probability of lactose crystallisation.

Lactase enzymes offer an effective and cost efficient way of overcoming the multiple challenges associated with the formulation of a low fat ice cream that retains the sensory qualities of the traditional full fat counterpart. When added to food and beverages, lactose is broken down. When used in ice cream production, lactase enzymes hydrolyse the dairy lactose, eliminating the risk of lactose crystallisation.

DSM Food Specialties offers the Maxilact range of lactase enzymes, which have been shown to deliver clear benefits when used in ice cream applications. A purified, clean-label lactase

preparation, Maxilact is isolated from the dairy yeast Kluyveromyces lactis. This lactase breaks lactose down into glucose and galactose, with no unpleasant side effects in end products, such as off flavours. In addition, Maxilact enables dairy manufacturers to create better-for-you, lactose free products suitable for consumers suffering from dairy malabsorbtion. And, with an estimated 75% of the world’s population unable to digest lactose, it presents dairy processors with an added opportunity to enter the free-from market as well as catering for the health conscious consumer.

Consumers are increasingly looking for nutritionally-balanced foods to help them maintain a healthy lifestyle. A technically proven ingredient, Maxilact helps dairy processors deliver great tasting, ‘better-for-you’ ice cream products without generating prohibitive costs or jeopardising the premium quality and characteristic sense of indulgence.

Natural equals quality

Recently, more and more premium and super-premium dairy products have come to market - even in the

private label sector.

And whether they are yogurts,

desserts or ice creams, they all

have one thing in common: as

well as being a special premium

treat, they are characterised by

natural ingredients and clean

labels. It would therefore appear

that for consumers, 'premium'

increasingly means 'natural'.

But for manufacturers, it is

hard to create great tasting

products using only what nature

has provided. Furthermore,

increasing demand for new

concepts calls for a high degree

of flexibility and technological

know-how. One way of meeting

this challenge is to make use

of a technology exclusively

developed for and with

ingredients supplier Frutarom.

Its VeriTaste technology enables

fruit to be processed so gently

that the ingredients maintain

their integrity and the need

for additives can be almost

eliminated. The original flavour

spectrums are maintained, so

that the natural tastes of the

ingredients can be fully enjoyed

by the consumer. At the same

time, the ingredients retain

more of their valuable natural

goodness, and are free from any

burned or cooked tastes. The

Natural ingredients

resulting preparation, a so-called

Food System, only has to be

added to the base product at the

customer’s premises.

VeriTaste comprises three steps:

At the core is ohmic heating

where the ingredients are

gently mixed and warmed. After

this comes a brief but highly

efficient thermal treatment

which guarantees microbiological

safety. Then the procedure is

rounded off with a rapid and

gentle cooling process. Firm

fruit cubes are produced in

perfect shapes. Delicate berries

stay mostly intact, even when

just a tiny amount of sugar is

added. In general, pieces of up to






While traditional, basic dairy

categories may be experiencing

slowdown and stagnation in

some developed global markets,

innovation and imagination are

capable of delivering enormous

growth potential. This churn

of new ideas is constantly

refreshing and renewing the

milk industry and bringing

exciting growth and success

opportunities.

The DöhlerGroup is one of the world’s leading suppliers of fruit juice concentrates, fruit preparations, flavours, ingredients systems, emulsions and colours for the dairy and beverage industry. This special focus coupled with many years experience gives the company expertise across all the technologies and techniques essential to the

Making more from milk and fruit

Milk, along with water, is mankind’s oldest drink. Milk delivers a unique mouthfeel and quality and carries with

it emotional and cultural values for nearly every human being around the world.

processing of milk with fruit and flavours. It has identified four worldwide mega trends that transcend national and regional differences: lightness, naturalness, functionality and premium enjoyment.

Whatever the product preference, whether full bodied chocolate, sweet strawberry or exotic açai ultimately it’s all a matter of taste. In reality there are as many potential taste variations as there are people on the planet - so around 6.8 billion at the last count.

The DöhlerGroup makes it its business to understand the nuances of flavour preferences within defined markets and to deliver the very best solutions from across the world for its customers. In the yogurt, drinking yogurt and whey segment, fruity taste profiles are preferred. On balance, the closer one goes towards the country of origin of the fruits the riper and fuller the taste preference of consumers. These minute differences in taste preferences can be accurately pinpointed by DöhlerGroup’s experienced sensory science team and then transformed into precisely targeted product solutions by the company’s team of talented flavourists.

To deliver the highest quality fruit preparations, knowledge of the whole world of fruits

is essential - from the Brazilian orange to the Indian mango. With Döhler’s long established global raw materials procurement ability and its close relationship with fruit growers and processors as well as own fruit processing, customers can be assured of the finest quality fruits whether native, exotic or a brand new variety. An ability to immediately process the pick of the fruit crop right in the heart of the fruit growing region is another key reason for the superb quality of Döhler flavours, fruit juice concentrates and fruit purees.

Just as with taste, colour preferences vary from country to country. Eastern European countries have a likeness for brightly coloured dessert products while most Western European nations prefer colours representative of the natural fruit. Wherever and whatever the market, the right

food appearance and colour are fundamental to creating an appetising, well positioned presentation to trigger a purchase decision.

The DöhlerGroup has a broad portfolio of colouring foodstuffs, colouring plant extracts and natural colours and food colours. The range of colouring products are made of red fruits like elderberry, blackcurrant, blueberry, carotenoids, chlorophylls as well as safflower. Wide experience in all aspects of basic ingredient development ensures that the most stringent and exacting colour stability requirements are met. The technical challenge of delivering a perfect ‘swirl’ of white mass and fruit requires the technology, experience and colours to keep colour migration to an absolute minimum - the DöhlerGroup is able to fully meet and exceed these standards as a matter of routine.

Fruit

2.5cm are possible. VeriTaste

also avoids the potential

problem of unattractive

brown discolouration - this

so-called ‘Maillard’ reaction is

significantly reduced.

VeriTaste preparations are

suitable for a wide range of

applications. Yogurts with a

high fruit content are just one

example. Creamy premium

concepts with a high fat content

and a fruit bottom layer are

easily possible, either as a puree

or with fruit pieces. In each case,

the bottom layer will retain a

good, intensive colour and thus

deliver an attractive on-shelf

appearance.






Ingredients

This service provides a selection of Cargill’s chocolate best sellers offered in a wide variety of shapes and decorations in dark, milk and white chocolate - and in quantities starting from a single pallet.

Cargill Commercial Director Chocolate Harry Venema explained: “This new service will appeal to manufacturers such as ice cream manufacturers who may not have considered us for

Off the Shelf Chocolate from Cargill

Cargill’s cocoa and chocolate business has launched a new European solid chocolate service - Off the Shelf

Chocolate - aimed at providing smaller quantities of quality chocolate to food producers.

their solid chocolate, compounds and

fillings needs. Off the Shelf Chocolate is about

providing some of our most

trusted and best selling high quality chocolate

varieties in manageable quantities for smaller users, and with the sort of simple ordering and fast delivery service they need."

Buttons, drops, sticks, chunks,

flakes, and splinters are just

some of the shapes available.

The company has introduced a series of YoFlex and probiotic nu-trish cultures specifically developed to manufacture drinking yogurt, one of the fastest growing sectors of the dairy market.

The new products make it possible to ensure optimum quality in terms of smoothness

Chr. Hansen launches cultures for healthy drinking yogurts

Two years of thorough research and development now result in the first range of cultures from Chr. Hansen

specifically for drinking yogurt.

and a pleasant mouthfeel, with the potential of removing starch/thickeners, which are currently used, at extra cost for the producer, in the majority of drinking yogurts. Available in three different flavour profiles the cultures Mild, Classic and Twist make it easier for dairy producers to meet consumer expectations by enabling production of low fat products with a short ingredient list, which are tasty, smooth and with probiotic health benefits from Bifiodobacterium BB-12.

Chr. Hansen relied on its strong

international development

organisation in combination

with its competence level within

selection and characterisation

of lactic acid bacteria and

composing of unique cultures.

Producer of value-added

ingredient solutions, DSM

Food Specialties will kick

off its inaugural virtual

event on 2 November

2010. FoodForward, DSM’s

interactive platform, will

remain live for three months,

providing food manufacturers,

distributors and many others

with the information needed

to stay ahead in today’s

dynamic food industry.

Visitors to FoodForward will gain

access to an array of features,

ranging from application-

specific booths, webinars

and exclusive product launch

information to scheduled

live chats and videos. A

series of interactive webinars

promises to be a particular

DSM Food Specialties drives food forward

highlight. Specialists from DSM Food Specialties will share market leading insights and technological expertise across sectors as diverse as baking, brewing, dairy, fruit processing, food preservation and savoury.

DSM Food Specialties Global Sales Director Frederika Kruythoff said: “We feel that our virtual platform will stimulate innovation across all sectors of the global food and beverage industries. Visitors will be able to learn about the next generation of baking, brewing and food preservation enzymes. Our sustainability experts will offer the latest insights into ECO+ food manufacturing, and we’ll be explaining how DSM is taking natural flavours to the next level.”

The presentation will take place at a SupplySide West 2010 VendorWorks presentation.

Dr Volek will review data generated in seven research trials, each published in peer reviewed journals. All information has been extrapolated via randomised, balanced, double-

New research detailing post-exercise recovery benefits from Carnipure

Jeff S Volek, PhD, RD, Associate Professor at the University of Connecticut, is presenting new evidence detailing the

effects of Carnipure, the premium L-Carnitine from Lonza, on post-exercise recovery.

blinded, placebo-controlled studies using human subjects.

L-Carnitine is an essential

compound that assists the

transport of fatty acids into

the mitochondria for oxidation.

Although more than 95% of the

total L-Carnitine pool resides

in skeletal muscle, several lines

of evidence support a role of

L-Carnitine in other cells with

broader functions beyond fat

oxidation. This presentation will

detail new evidence that Carnipure

supplementation promotes

vascular health, increases

androgen receptors, acts as

an antioxidant and decreases

exercise-induced muscle damage

and soreness to promote better

recovery from exercise.© Dairy Innovation 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com





The new vegetable fat system used in the ice cream coatings is a high quality, functional alternative to coconut oil. This new fat contains 74% less saturated fat than coconut oil yet offers the same characteristics when used in a chocolate flavour ice cream coating - clean snap, smooth texture, fast melting profile at body temperature, quick flavour release and rapid solidification on frozen foods. With this in mind, a typical recipe that contains a total fat content of approximately 50% can benefit from more than a 40% reduction in saturated fat in the final coating.

ADM Cocoa Classic Couverture NPD Manager Simon Godden commented:

ADM launches lower saturated fat ice cream coatings

ADM Cocoa’s deZaan chocolate has launched a range of low saturated fat ice cream coatings,

developed in close collaboration with the experts at ADM Oils and Fats.

“We thrive on developing

innovative solutions for

our customers, and our

unique cross-divisional

expertise positions us

perfectly to achieve this. In

this instance, our technical

skills in developing reduced

saturated fats paired with our

intimate knowledge of cocoa

and chocolate applications

enabled us to produce a

winning formulation. With a

40% reduction in saturated

fat compared to standard ice

cream coating, we can provide

a high quality alternative

for ice cream manufacturers

looking to meet consumer

demand and industry

guidelines for reduced

saturated fat products that

look, feel and taste great.”

© Dairy Innovation 2010. Reproduced with the kind permission of

FoodBev Media - www.foodbev.com. For details about syndication

and licensing please contact the marketing team on 01225 327890.



20 www.foodbev.com/dairyCOver stOryIssue 33 - October · November 2010

milk, and aroma milk), lots of toys and magnets, innovative pack solutions, such as yogurt in flexible packaging - another example of WBD’s pioneering in Russia.

We have also made progress with our flagship brand, Chudo. For two years we have been improving our recipes, design and packaging. And now although we are just half way through our journey the results in some categories, drinkable yogurts, for instance, are outstanding.

You have also gained success in pasteurised bottled milk - how have you achieved this?

We were second to enter the PET pasteurised milk market, so we had to find ways to differentiate ourselves. We came up with an excellent bottle design - making it look both traditional and premium at the same time. We also came up with the first micro-filtered milk in Russia. Our Domik v Derevne milk was very well received not just by Russian consumers but also by the Dairy industry. We have won two awards: one at the Annual Dairy Forum for the ‘Best Fresh Milk’ and another one from the

Russian Retailers Association for the ‘Best New Launch in the Dairy Category’.

What about dairy baby food and infant foods - what was the gap in the market and how have you met consumer demand in this sector?

The Baby Food category is the most exciting part of our portfolio. Category growth has been tremendous, driven by several factors such as changing lifestyle, increasing disposable income, and, specifically in Russia, favourable legislation (Russia is one of the few markets that have clear regulation for baby and infant dairy products).

An increasing number of working mothers have less time for cooking and a higher disposable income - which is driving more families to convenient meal solutions. As higher quality products become available, more mums are confidently diversifying their babies’ menu. This category is not just about meeting consumer demand, but also about creating demand - by bringing to market new healthy, tasty, convenient and high quality products.

dairy innovation interview

As by far the largest dairy company in Russia with a leading position in most categories, how do you view the market for dairy at present?

The Russian dairy market continues to have great potential with consumption per person still below that of many other markets in Europe. As the economy recovers we will see strong growth across all categories.

Competition is increasing across traditional dairy categories and also value added ones. Players, who have been operating mainly in one category, are now entering others. Smaller players are continuously improving the quality of their products and packaging; regional players are expanding their coverage. Following the recent acquisition of Unimilk by Danone, the fight at the top is becoming more exciting.

russia’s leading dairy business

As in any emerging market Private Label will play a more significant role, although recently retailers’ brands have failed to attract significant share. Major retailers will continue building their brands and will do it in a more efficient and sophisticated way.

Innovation remains the key to drive growth in the dairy category. Russian consumers are always eager to try new things. We will see a greater number of product, packaging and technological innovations both in traditional and value added dairy.

You are gaining market share in Value Added Dairy - with which products have you been most successful so far?

First we are very pleased with our functional drinks business with Imunele. Over the last year we improved the product with a new ‘3 Active’ proposition (a combination of minerals, vitamins, L Ramnosus and L Casei bacteria), we improved in-store presence and we improved our communication. Consumers are responding very well by rewarding us with great sales.

Our second success is with our kids brand Zdraivery. We created it 18 months ago for both mums and kids. For mums our R&D team created a unique range of completely natural products, the first in the Russian market. For kids, Zdraivery is an exciting brand, with a diverse portfolio covering eight categories (juices, nectars, yogurts, cheese, smoothies, functional drinks,

Wimm-Bill-Dann Foods main dairy brands include: Domik v Derevne; Chudo; Imunele; Bio Max. Other food and beverage brands include: juices - J7, Lubimy Sad, 100% Gold; Essentuki mineral water; Rodniki Rossii natural water; Zdraivery kids’ brand; and Agusha baby food.

In 2005, Wimm-Bill-Dann became the first Russian dairy producer to receive approval from the European Commission to export its products into the European Union.

Wimm-Bill-Dann Foods OJSC was founded in 1992 and is the

largest manufacturer of dairy products and a leading producer

of juices and beverages in Russia and the CIS. Its principal dairy

products include sterilised and pasteurised milk, along with

butter, cheese and cream as well as sour milk products such as

kefir and cottage cheese, and also yogurts, dairy desserts and

liquid dairy products for infants under the age of three.

Claire Phoenix interviewed Silviu Popovich, Head of Foods Division.

Wimm-Bill-Dann Foods





21www.foodbev.com/dairy COver stOryIssue 33 - October · November 2010

Our latest innovation in this area is the first spoonable yogurt for babies. The product can be consumed by babies after eight months and is already evidencing great results.

How do you see the Russian consumer today?

Although consumer confidence has not reached the pre- economic crisis level yet, there was a significant improvement before the extremely hot summer. We see good growth prospects for traditional dairy products and even better ones for value added dairy and baby food.

Serving 280 million customers - what are the main challenges you face?

Our challenges in Russia are similar to those of my colleagues in other markets, irrespective of geography. Our brands should be relevant to our consumers, supported by our consumers and profitable for our shareholders. So far, our strategy is working and we do not intend to change it.

We will continue to build strong brands by combining great marketing, smart innovation and excellent in-store execution across all geographies in which we operate. We will consolidate the position we have currently and will enter new categories.

We aim to become not just the biggest dairy company but also the fastest growing and the most innovative company in the dairy market in the next five years.

What is your view of innovation and what success are you aiming for by 2015?

We look at innovation as one of the main growth pillars for our company. By 2015 we expect more than $650 million to come from products launched after 2009.

We continuously improve our products, packaging and production technology. In 2010 alone we launched over 70 new SKUs.

What is important is to bring to the market really significant innovations with a big impact on our consumer and our bottom line.

Our kids brand Zdraivery got off to a good start in 2009. In 2010 we launched a new cheese brand - Granfor. In 2011 we are launching a product for blood pressure control.

Each year we target one major innovation to bring $50 million in three years after launch.

Please give a few examples of the company’s Corporate Social Responsibility programme.

We have several programmes aiming to give something back to community and to minimise the impact we have on the environment. We are paying a lot of attention to CO2 footprint reduction.

We have enlarged our production infrastructure and as a result we transport less of our products and at the same time provide fresher products to our consumers.

Over the last few years we have demonstrated good progress in reducing water consumption by 25%, and electricity usage by 15% per production unit. Intensive work on packaging has helped us to reduce the weight of our bottles and thickness of other packaging materials generating 5-7% reduction.

While we have demonstrated good progress here we are just at the beginning. Our plan is to accelerate this work to make our business more sustainable.

Wimm-Bill-Dann has 37 manufacturing facilities in russia, Ukraine, Kyrgyzstan and Georgia with over 16,000 employees

A plant tour to Wimm-Bill-Dann’s St Petersburg facility will be a highlight of the 5th Global Dairy Congress, 7-9 June 2011, St Petersburg, Russia. For more information, visit www.zenithinternational.com/events





Dairy news and opinion

www.foodbev.com/dairy

FoodBev comA world of food and drink

23special reportwww.foodbev.com/dairyIssue 33 - October · November 2010


The global functional ingredients market has been one of the fastest growing in the food and drink sector in recent years. From probiotics and prebiotics to ingredients specifically designed to assist in weight loss or improve the skin, the dairy industry has been at the heart of innovation and consumer acceptance of functionality. Overall growth is driven by new ingredients coming onto the market and novel product concepts, offering aids to slimming, increased energy, relaxation and numerous health benefits covering heart, eye, immunity, digestion, joint and skin health.



click here to subscribe


24 special report www.foodbev.com/dairyIssue 33 - October · November 2010


Is the demand from dairy manufacturers for functional ingredients growing, declining or remaining static?

Bais: Like many other food

and drink industries, the

dairy market will continue

to use botanicals as a key

for delivering naturalness

and functionality. An ageing

population, and longterm

shifts in consumer attitudes

and behaviors towards more

functional products and

healthier diets, are driving

dairy product sales. According

to ‘Business Insights’ the

value of the market for dairy

products is forecast to grow

by 24% over the period from

2008 to 2013, and will be worth

$417 billion in 2013.

Lawther: In the past 12 months, the economic downturn

Innovation will once again come to the fore and the key thing for manufacturers is to ensure they are choosing the right functional ingredients. It is important that they focus on effectively communicating their product benefits and PromOat is a great tool for this.

The dairy sector offers more potential ‘carrier’ products than most, so there are fantastic growth opportunities for innovative functional ingredients. PromOat is an oat beta glucan ingredient which is colour and taste neutral, meaning it won’t adversely affect the taste and appearance of finished products. This opens up scope for the wider application of oat beta glucans in the dairy sector, so that brands have access to the FDA and EFSA approved health

claims linking oat beta glucan to the maintenance of healthy blood cholesterol levels.

Are ingredients companies leading the dairies or is it the other way round?

Bais: Broadly speaking, ingredient companies are driving the dairy market and generating the most new ideas.

Lawther: I think it is a bit of both and this is how it should be. It is important that dairy manufacturers continue to drive innovation in-house but they can’t do it alone. Functional ingredient suppliers have to assist by producing and marketing functional ingredients which can add value to products and really benefit consumers.

What is dairy looking for in functional ingredients - added health value, point of difference, or both? Or is it something else?

Bais: Innovative new botanical ingredients, such as guarana, are likely to see strong growth. Added health benefits are still in demand, especially where a strong health claim is combined with a great taste sensation. Achieving differentiation from ‘me-too’ products is also important.

Lawther: I think health is going to continue to be a key driver in the industry and I expect to see

and the issues relating to health claims, especially in Europe, have definitely slowed down NPD and demand for functional ingredients within the dairy sector, but I believe

this will change. I think dairy manufacturers and brands realise that they need to put value back into the sector, especially if they are to weather the expected commodity price hikes later this year.

Dairy Innovation talks to Andreas Bais, Marketing Manager Nutrition & Health EMEA, Cognis GmbH and Professor Mark Lawther, Managing Director at Biovelop AB which

recently launched PromOat.

A view on dairy and the functional ingredients market

Andreas Bais

continued on page 26 »

added health benefits are still in demand







Omega-3 was one of the earliest functional ingredients used by the dairy industry. When Müller decided to drop

Omega-3 from one of its UK yogurt ranges in 2008, many ‘experts’ predicted the end of Omega-3.

Focus on Omega-3 and Omega-6

NPD focused around products which can assist in fighting, and be strategic tools in the longer term prevention of, the international obesity problem, that are active in lowering and modulating cholesterol and can improve satiety. Yes, a point of difference is important but not at the expense of taste. Manufacturers and NPD departments have to ensure that new products are correctly targeted and appeal to consumers when it comes to both taste and functionality.

With low fat cheeses and 1% fat milk seeing excellent growth, I also expect functional ingredients which can be used as fat reducers to come to the fore. PromOat not only allows brands access to the positive oat messages without compromise on taste, but offers technical functions such as fat replacement, emulsion stabilisation and indulgent creamy mouthfeel in products

such as low fat cream cheeses and crème fraiche, making it the premium multifunctional option for the dairy sector. On top of this, PromOat is clean-label, offering functionality and health without negative impact on the ingredient listing.

PromOat has been positively trialled in these reduced fat applications and also as a healthy addition to fermented, low pH milk drinks and products based on buttermilk, in which its texturising properties favourably impact on mouthfeel, enhancing the consumer sensory experience.

With recent research in the

Journal of the International Society of Sports Nutrition in

Australia showing that milk can

aid recovery, muscle building

and hydration, there is a great

opportunity for targeted milk-

based sport drinks to see growth

in 2011. By including PromOat

as an ingredient in these drinks,

brands can provide a range of

healthy USP’s and a point of

difference to specifically target

sport enthusiasts.

Is the dairy sector making the best use of these ingredients to differentiate, rejuvenate and innovate?

Bais: From the perspective of ingredient companies, dairy companies could probably be more innovative, as there are many untapped areas, such as different target groups (such as the elderly and children) and different times of day. But of course, all products and ingredients used need to be accompanied by a compelling marketing story.

Does the consumer understand what they are being offered with functional ingredients or are we in danger of confusing them?

Bais: In most cases

consumers are already

aware of the benefits - good

examples include Omega-3

and sterols. However, there is

a risk of information overload

leading to confusion.

Lawther: I think consumers

now widely accept that

products containing oats

offer multiple health

benefits, possibly due to

the various campaigns

by the likes of Optivita

highlighting the cholesterol

lowering properties of oats.

Saying that, I do think some

functional ingredients create

scepticism and confuse

customers especially with the

health claims issue still on-

going and the consumer press

often publishing research

which is then refuted.

I think consumers will be

more inclined to buy into

functional ingredients if

the claims are EFSA or FDA

approved or if consumers can

actually feel the difference

themselves.

« continued from page 24

Martek Biosciences is a leader in the innovation and development of DHA Omega-3 products that promote health and wellness through every stage of life. The company produces life’s DHA, a sustainable and vegetarian source of DHA Omega-3, for use in foods, beverages, infant formula and supplements, and life’s AA, a sustainable and vegetarian source of the Omega-6 fatty acid arachidonic acid, for use in infant formula.

Dairy Innovation asked Martek

what has happened in dairy since

that Müller move? Did it affect

demand? How is demand now?

Martek: Omega-3s are still

undoubtedly one of the most

well known and sought-after

functional ingredients on the

market. The considerable

body of research supporting

the health benefits of Omega-

3s, specifically DHA and EPA,

coupled with a good level of

consumer awareness - 82%

promoat has been positively trialled in reduced fat applications






awareness of Omega-3 in EU countries, means the potential for market growth has remained strong.

The increasing emphasis on maintaining a healthy lifestyle is continuing to drive manufacturers to create products which are not only low in fat or sugar, but have added health benefits. Innovations in the dairy industry have therefore continued and new Omega-3 products have entered the market since 2008 such as Cabot Cheddar, Essentials milk and Pura kids, all of which contain Martek’s life’s DHA.

Summarise the differences between Omega-3 and Omega-6 and the different sources of these products.

Martek: Omega-3s and Omega-

6s are essential polyunsaturated

fatty acids. Omega-3s are well

known for their heart, brain

and eye health benefits. There

are three main types: ALA

(alpha-linolenic acid), DHA

(docosahexaenoic acid) and

EPA (eicosapentaenoic acid).

ALA can be found in nuts and

seeds such as flaxseed, rapeseed

and walnuts. EPA and DHA

are traditionally found in fish

oil, but other sources such as

Martek’s algae-derived DHA

provide a vegetarian source

for supplements and functional

foods. Research shows DHA and

Martek: There is a certain degree of knowledge within the industry, however there is an opportunity to further educate manufacturers and consumers. In particular there could be

greater awareness about the optimum Omega-6 and

Omega-3 ratio. Currently western diets contain

much more Omega-6 than Omega-3.

What is the current standing of Omega-3

and Omega-6 with regard to health claims

regulations?

Martek: In 2009 EFSA made proposals on recommended daily intakes of Omega-3. ALA intakes are recommended at 2g/day for energy intakes of 1800-2700 kcal/day, and EPA plus DHA intakes at 250mg/day. Following new guidelines published earlier this year, products can now bear claims such as ‘high in Omega-3’ and ‘source of Omega-3’, which highlights the growing profile of Omega-3s in the functional food industry. To be eligible to make the source claim, a product must contain 40mg EPA+DHA, or 300mg ALA, per 100g

and 100kCal. For ‘high in Omega-3’ claims, it must contain 80mg EPA+DHA, or 600mg ALA, per 100g and 100kCal.

While these claims have been welcomed by some parts of the industry, they are far from perfect. It is important to differentiate between the three different Omega-3s. DHA and EPA are generally accepted to be the two that can offer important benefits. Although ALA is a precursor to EPA and DHA the conversion levels are not adequate to offer optimal health benefits - research shows that in infants the conversion of ALA to DHA is in the order of 1% and is considerably lower in adults. In its original form ALA demonstrated no specific brain, eye or heart health benefits.

Recommended daily intakes have also been proposed by EFSA for Omega-6. It proposed 10g as a labelling reference intake value for linoleic acid.

EPA have the most significant health benefits and DHA is the only Omega-3 with brain, heart and eye health benefits. Although ALA is a building block for DHA and EPA, the conversion rate is very low, so it is important for consumers to ensure they are eating foods rich in DHA and EPA.

Omega-6 is widely found in

vegetables, fruits, nuts, meat,

eggs and milk. There are two

main types of Omega-6: linoleic

acid and arachidonic acid.

Although Omega-6 carries

health benefits, it is important

to maintain a balance between

Omega-3 and Omega-6

consumption. Western diets

are often high in Omega-6 and

deficient in Omega-3, which

research suggests could lead

to potential health threats. The

optimum Omega-6 to Omega-3

ratio is thought to be 4:1 or

lower. Omega-6 is particularly

important for healthy brain

development during infancy and

Martek produces life’s AA for use

in infant formula.

Does the dairy industry have sufficient knowledge about these differences and the different sources? Does the dairy consumer also know about these?

Western diets are often high in omega-6 and deficient in omega-3







Despite this, many are satisfied with their health. 91% of the 4,050 European consumers surveyed by Tate & Lyle consider themselves to be in good health. They are, however, more concerned about improving their diet, as 64% have shown a greater interest in eating healthily over the past two years.

The increased interest in health and wellness was reflected in consumers’ views on labelling with a majority saying that they are reading labels when choosing foods and drinks to decide whether they are making a healthy choice. 72% of parents also claim to be paying more attention to the ingredients used in products for their children.

The research findings also confirm a growing awareness of the importance of fibre - it topped the list of nutrients European consumers believe they lack ‘the most’. Most respondents are clearly looking for added benefits such as digestive health and weight management, while two thirds of parents believe that fibre is an important part of their child’s diet.

Tate & Lyle’s consumer research provides an important insight on how to communicate with consumers about higher fibre content products and highlights appealing and credible label statements to make their shopping decisions easier. For the dairy category, it is clear that ‘Digestive Health’ is judged as highly appealing and credible around Europe. Additionally, Tate & Lyle has identified specific claims for each of the countries involved in the survey. For instance, British consumers are

dairy products with higher fibre content, it appears that the amount of European consumers agreeing that those could taste good was as high as 74%. Encouraging fibre consumption through dairy is therefore confirmed as a very acceptable way by consumers.

In line with this, Tate & Lyle’s application scientists have been formulating yogurts providing consumers with delicious products and enhanced health benefits. For instance, Tate & Lyle developed a plain fat-free yogurt, yet full-bodied, which can be claimed as a source of fibre. This great formulation has come to light thanks to Polydextrose, a soluble fibre with prebiotic properties that is very

well tolerated, with only 1 kcal/g, which is clean-tasting and easy to use.

With the same approach, Tate & Lyle also developed a light and silky smooth strawberry yogurt, milk drink, drinking yogurts and chilled desserts like chocolate mousse or vanilla puddings containing fibre. Such products not only taste good but will help consumers manage their weight and maintain a healthy digestion.

The Tate & Lyle research has also shown that 50% of the European consumers surveyed are willing to pay more for a product with a fibre claim on-pack across all categories, such as baked goods, snacks and beverages. The dairy category proved the most attractive and credible in providing high fibre content: 52% of the European respondents declared to be willing to pay at least 5% more for a fibre claim on-pack, while 16% of consumers said they could pay up to 20% more for a high fibre dairy product.

This is really good news since the survey was conducted during a period when the economy was already under pressure. This suggests that consumer’s awareness and interest in health and wellness will continue to increase in the coming years and it also confirms dairy is an important player in keeping consumers healthier and businesses in shape.

Consumers ready to pay more for good tasting fibre product, claims Tate & Lyle survey

very much attracted to claims related to bone health when it is aimed at products targeted at children, and German consumers are keen on products which can provide them with a healthy immune system.

Consumers demand for healthy products can be met by boosting fibre content in foods and beverages. Although half of respondents are still worried that higher fibre content could alter the taste of products, it has been shown that selecting the proper fibre enables manufacturers to create healthy products without compromising on taste, and Tate & Lyle’s Dietary fibre range makes products that still taste great. When respondents were specifically asked about

With all the media attention on obesity, not just the scientific community but also consumers are increasingly aware of weight related issues and the role of fibres in

health and wellbeing. More than ever before they realise - or believe - they are overweight.

Focus on fibre

the findings confirm a growing awareness of the importance of fibre







Overweight and obesity during childhood is associated with a high probability of obesity in adulthood2. Obesity or excessive weight gain in adulthood (which is largely due to excessive fat mass) is associated with a substantial breadth of health problems, including an increased risk of coronary heart disease, hypertension, and diabetes3,4.

Therefore, it is imperative to establish strategies to halt the trend of weight gain and obesity and help children achieve and maintain a healthy body weight.

Numerous factors have been identified that are suggested to contribute to childhood as well as adult weight gain - such as reduced or lack of physical activity, food choices of high caloric value and excessive food intake. While increasing physical activity and monitoring calorific and food intake may indeed prove to be effective strategies to prevent excessive weight gain

been available as a weight management supplement for more than 15 years and also recently as a food ingredient in the United States, European Union, and other territories.

In July 2008, CLA was FDA GRAS

(Generally Recognised As Safe)

approved for its use in a wide

range of food applications. More

than 2,500 studies over the past

20 years were done, of which

27 published human clinical

trials have shown that CLA

supplementation can positively

influence body composition by

significantly decreasing fat mass

and increasing lean body mass

in adults independent of diet

and exercise. Two recent meta-

analyses confirmed the effects

of CLA supplementation on

decreased fat mass and increased

lean body mass in adults6,7.

The total fat loss produced by CLA supplementation at the recommended 3.2g daily dosage is approximately 2kg after treatments of one year - which is equivalent to 90g fat loss per week. CLA supplementation was also found to produce a 1% increase in lean body mass as

well. Thus CLA is an effective ingredient to help achieve and maintain a healthy body weight and body composition.

Although the improved body composition effects of CLA has been observed in many clinical studies in adult populations, the effects on improving body composition in children at risk of being overweight or obese have not been explored. Thus, a recent study was undertaken to evaluate the effects of Clarinol CLA - from Lipid Nutrition - on children at risk of being overweight or obese. For this study 53 children aged six to ten years who were at risk of being overweight or obese (at or above the 85th percentile for BMI) were evaluated in a double blind placebo controlled trial. The children were randomised into two groups: a group that consumed chocolate milk with 3g of Clarinol (CLA group, n=28) and a group that consumed chocolate milk with 3g sunflower oil (placebo group, n=25). The milks were consumed once per day for six months and there were no dietary or physical activity interventions given. The measurements of the study included body composition

in children, another effective and novel strategy may be the use of active ingredients to help at risk children maintain a healthy weight.

A new study suggests that one ingredient with potential to help children at risk of becoming overweight or obese achieve and maintain a healthy body weight is conjugated linoleic acid (CLA). CLA is a naturally occurring polyunsaturated 18-carbon compound most commonly present in dairy and beef products, as mostly the cis-9, trans-11 (c9,t11) isomer. Human dietary intake of CLA is approximately 130–440 mg/day5. CLA in larger quantities can also be derived from safflower oil which contains largely the cis-9, trans-11 and trans-10, cis-12 (t10,c12) isomers.

These are considered the most physiologically active isomers, to show effects on weight management. CLA has

The increasing trends in children who are overweight and obese will have a significant impact on public health for future generations. The prevalence of childhood overweight and obesity rates worldwide have been on the rise. For example,

prevalence of childhood obesity in school age children between 2006 and 2010 rose from 13.2% to 15.2% in the United States and 7.9% to 10.0% in Europe1.

conjugated linoleic acid

CLA has potential to help at risk children achieve healthy body weight

Figure 1: Six month supplementation of chocolate milk containing Clarinol CLA significantly reduced the increase in Body Mass Index (BMI)

At the 2010 IDF Dairy Innovation awards, the Best new ingredient for dairy food or beverage category was won by Lipid Nutrition with Clarinol CLA

1.2

1

0.8

0.6

0.4

0.2

0

Ch

ang

e in

BM

I

Placebo ClarinolP=0.04

*






(fat mass and lean mass) determined by Dual Energy X-ray absorptiometry (DEXA), weight and BMI.

After six months, the children consuming the chocolate milk with Clarinol CLA showed a significant improvement of BMI and body composition vs. the placebo group. In the growing children, the increase in BMI was 0.5kg/m2 in the CLA group vs. 1.1kg/m2 in the placebo group (Figure 1). This attenuation of BMI increases was largely due to decreases in fat mass. The percentages of total fat, abdominal fat and peripheral fat all significantly decreased in the children consuming chocolate milk with Clarinol CLA (Figure 2). In addition, lean body mass percentage significantly increased in the CLA group whereas lean body mass percentage decreased in the placebo group (Figure 3). The chocolate milk with Clarinol CLA was well tolerated and there were no differences in adverse events between the groups.

CLA has long been known to improve body composition in adults, however this is the first study to show positive effects on body composition with CLA as a food ingredient for children at risk of being overweight or obese. A unique attribute of CLA, versus

many other weight management ingredients, is that CLA has a dual effect on improving body composition in that it decreases fat mass while also increasing lean body mass. In at risk children, this attribute, even if modest, may have profound long term benefits for both overall health and energy metabolism as the degree of fat mass in the body is linked to several chronic diseases and adding lean mass helps to burn more calories.

Ultimately, as endeavors are undertaken to improve the health of at risk children, nutritional interventions may prove to be effective strategies to help reverse the trend of childhood obesity. As this is the first study to evaluate the effects of CLA in at risk children, further research is needed. Given the initial results, the use of an active food ingredient along with a healthy diet and exercise may be an effective tool to help at risk children achieve and maintain a healthy body composition.

This study is published in the American Journal of Clinical Nutrition (Racine et al, Am J Clin Nutr doi: 10.3945/ajcn.2009.28404).

1. Wang Y, Lobstein T. Worldwide trends in childhood overweight and obesity. Int J

Figure 2: Six month supplementation of chocolate milk containing Clarinol CLA significantly reduced total fat mass, abdominal fat mass and peripheral fat mass percentage

Pediatr Obes. 2006;1(1):11-25. Review.

2. Abraham S, Nordsieck M. Relationship of excess weight in children and adults. Public Health Rep 1960;75:263–73.

3. Baker JL, Olsen LW, Sorensen TI. Childhood body-mass index and the risk of coronary heart disease in adulthood. N Engl J Med 2007;357:2329–37.

4. Mossberg HO. 40-year follow-up of overweight children. Lancet 1989; 2:491–3.

5. Ritzenthaler KL, McGuire MK, Falen R, Shultz TD, Dasgupta N, McGuire MA.

Estimation of conjugated linoleic acid intake by written dietary assessment methodologies underestimates actual intake evaluated by food duplicate methodology.J Nutr. 2001 May;131(5):1548-54.

6. Whigham LD, Watras AC, Schoeller DA. Efficacy of conjugated linoleic acid for reducing fat mass: a meta-analysis in humans. Am J Clin Nutr 2007;85:1203–11.

7. Schoeller DA, Watras AC, Whigham LD. A meta-analysis of the effects of conjugated linoleic acid on fat-free mass in humans. Appl Physiol Nutr Metab. 2009 Oct;34(5):975-8.

Figure 3: Six month supplementation of chocolate milk containing Clarinol CLA significantly increased lean mass percentage

Placebo

P<_0.001

Ch

ang

e in

per

iph

eral

fat

mas

s %

*

Clarinol0

0.2

0.4

0.6

-0.2

-0.4

-0.6

-0.8

-1

-1.2

-1.4

Peripheral Fat Mass %

Placebo

P=0.02

Ch

ang

e in

ab

do

min

al f

at m

ass

%

*

Clarinol

0.5

0.4

0.3

0.2

0.1

0

-0.1

-0.2

Abdominal Fat Mass %

Placebo

P=0.01

Ch

ang

e in

to

tal f

at m

ass

%

*

Clarinol

Total Fat Mass %2

1.5

1

0.5

0

-0.5

-1

0.2

0.4

0.6

0

-0.2

-0.4

-0.6

-0.8

-1

-1.2

-1.4P=0.001

Placebo Clarinol

*

Ch

ang

e in

lean

tis

sue

mas

s %





FOCUS32 www.foodbev.com/dairyIssue 33 - October · November 2010

Labelling and regulations

The first European regulation to take into consideration is that on Nutrition and Health Claims, Regulation 1924/2006. Although this Regulation is in force, there are certain sections, most notable that on nutrient profiles, which are not yet finalised, so the requirements cannot yet be implemented. These nutrient profiles are proving extremely difficult to establish, so much so that Members of the European Parliament (MEPs) earlier this year suggested that they should be removed from the regulations, but this is not now going to happen, and it is possible that these profiles will be agreed by the end of the year. When they are in place, certain nutrition claims (such as reduced fat) may have to be accompanied by a disclaimer (for example high sodium content) if the product does not meet the sodium content of the nutrient profile.

This regulation also restricts nutrition claims to those in the Annex to the regulation. This Annex is also being reviewed, and this will result in the

Dairy UK Technical Director Dr Ed Komorowski

takes a look at the complicated landscape of

food labelling in Europe.

requirements for some claims being modified, and also some new claims being admitted.

Also still to be finalised are the

health claims permitted under

this regulation. These are first

examined by the European

Food Safety Authority

(EFSA) to determine if there is

sufficient scientific evidence

to substantiate the claim. To

date, EFSA has concluded,

in general, that claims about

foods are unlikely to succeed,

because the food about which

the claim is being made has not

been sufficiently well defined in

the scientific studies, and often

there is insufficient evidence to

support the claimed effect.

Getting ready for labelling changes

The second major driver is

the forthcoming European

regulation on the provision of

food information to consumers.

Basically, the intention is

that this new regulation will

completely replace the current

food labelling requirements.

This will be a Regulation of

the European Parliament and

Council, and since food labelling

is a topic which all politicians

love to criticise and claim to be

able to improve, it is providing

plenty of opportunity for

politicians to get involved.

The European regulatory

process starts with the

European Commission coming

out with a considered proposal,

taking into account current

legislation and the changes

they perceive to be necessary.

Next, MEPs consider the

proposal and are free to put

forward whatever amendments

they consider will appeal to

their constituents. This is

then followed by the Council

of Ministers considering the

original proposal, as well as the

amendments adopted at the

First Reading of the European

Parliament (EP), and injecting

further political considerations.

The agreed position of the

Council of Ministers then goes

back to the EP for a Second

Reading, and this position is then

considered again at the Council

of Ministers. If the Council of

Ministers cannot agree with

this position, a conciliation

procedure is invoked and if this

is successful the Regulation is

adopted. If the EP and Council

fail to agree, the regulation is

not adopted.

While this process is ongoing, it is already clear that there will be significant changes required to existing labels in respect of front of pack labelling, nutritional information and country of origin marking.

Dr Ed Komorowski

This whole process is slow and laborious, and politicians are finding it difficult to wait for this to complete, particularly in the areas of front of pack labelling and country of origin. Nevertheless, because these areas are the subject of European legislation, national politicians cannot bring in unilateral measures. Instead they can seek voluntary agreements for change, and this is the route that is being followed in the UK.

For country of origin labelling, in particular, the Coalition Government has announced its intention to promote voluntary schemes, and is seeking the support of all interested parties in developing them.

If there is a final message from all of this, it is ‘prepare for change’, but also follow the various proposals in detail, since the results are not inevitable, and effective lobbying can deliver a good outcome, which will ensure that consumers are well informed about what they are purchasing, and the food industry can deliver the requirements in a practical fashion.

Effective lobbying can deliver a good outcome

© D

anic

ek |

Dre

amst

ime.

com

This article was extracted from an article in Milk Industry magazine - published by Dairy

UK and reprinted here with their permission.





FOCUS 33www.foodbev.com/dairyIssue 33 - October · November 2010

New Rollsleeve technology from Sidel

Sidel has developed its latest labelling solution to tap into the global demand for sleeved bottles, which is on the up due to their attractiveness on shelf, potential to provide the consumer with extra information, and ability to fit any container.

The Rollsleeve offers flexibility and reduced costs, and simplifies the application of shrink labels. It combines consolidated roll-fed technology

with a breakthrough high speed sleeving process, capable of using any

kind of label material with a thickness from 20 μm to 150 μm, as well as being

suitable for all kinds of packaging, such as glass, cans and PET, in any shape and format.

Unlike traditional sleeving systems, the tube is created directly on the machine, instead

of being outsourced, which reduces costs. A ‘heat and cool’ sealing system enables the

sealing area to be positioned exactly to the edge of the label, which eliminates visual or tactile

flaws in the final overlap after shrinkage. The machine also provides environmental benefits

as it handles much thinner materials and uses heat to apply the labels, eradicating the need

for solvents or chemical agents.

Sacmi offers operational successSacmi introduced its Opera roll-fed system machine for bottlers who are

looking for flexibility when it comes to their choice of material. Suitable for

use with paper, OPP, PET and shrinkable material, the machine can handle

cylindrical or shaped containers made from PET, glass or metal, and can

apply patch or wraparound labels.

Benefits of the machinery include an electronically adjustable

carousel height, anti-vibration and noise absorption structure,

aluminium vacuum drum without the need for grippers, high

precision glue roller made from stainless steel, and vertical or

horizontal labelling station position.

Maintenance and lubrication are minimal thanks to the efficient choice

of materials and components, container and label changeovers can be

performed simply and quickly, and the machine can be equipped with an

automatic junction system of reels to enable continuous functioning.

Krones and CCL seal TripleS alliance

Krones has signed an agreement with the Canadian firm CCL Industries, which covers the development and worldwide marketing of labelling technology for TripleS stretch sleeve films. TripleS has been specially developed by CCL to provide a high degree of elasticity and decorate the entire surface

of contoured containers. The

In addition, TripleS is recyclable,

reduces CO2 emissions and

makes a perceptible contribution

towards corporate cost efficiency.

Krones is currently developing a

new labeller designed for TripleS

sleeves, which is scheduled for

market launch in late 2010.

Günther Birkner, Vice President

of the CCL Group, commented:

stretching capability of the new film, at 55%, is more than twice as high as conventional stretch sleeve films, where the figure is closer to 20%. The sleeves are smaller and consist of less material, and a shrink tunnel is no longer required as the elasticity and recovery properties ensure a snug fit against the contours of the bottles.

“Krones is the world’s leading manufacturer of labelling technology. This alliance enables us to make TripleS as a new form of decoration accessible to our customers all over the world significantly faster. Which means CCL can concentrate on its core business of producing labels, and further extend its technological lead.”





34 MARKETING www.foodbev.com/dairyIssue 33 - October · November 2010

Marketing watchThe milkman cometh

One of the hardest parts of Jim Pastor’s job is convincing people that he exists: He’s a milkman.

“The reaction is always the same,” Pastor said. “People say, ‘Really? A milkman? Like in the old days?’ They always have a hard time believing it.”

Pastor owns a Santa Ana-based delivery service that contracts with Rockview Farms, one of

the largest family owned dairies in Southern California. Each week, Pastor and his team of 14 milkmen drive their refrigerated trucks to more than 4,800 homes along routes in Los Angeles and Orange counties. They arrive in the wee morning hours and dash up to the front door, leaving behind cartons of farm-fresh milk, cheese, eggs, bread, butter and more.

Once upon a time, in many countries, the majority of fresh milk was delivered direct to the doorstep.

That was before the advent of the supermarket that saw a steep decline in doorstep sales. But as many

consumers grow weary of supermarket shopping and turn more and more to online shopping, doorstep

deliveries have been making in a comeback.

In Southern California, US, one doorstep delivery service has seen huge growth as consumers look for

convenience and local produce. Los Angeles Times journalist Rene Lynch went out on the round with

milkman Jim Pastor. This article is reprinted in Dairy Innovation by kind permission of the LA Times.

There is a premium, of course: A gallon of milk delivered by Pastor is about 20 to 30 cents more than you’ll find it at the store. But business has never been better. Relying largely on word-of-mouth, Pastor picked up 300 new residential clients just last month, and he’s planning to expand home-delivery routes into Marina del Rey and Santa Monica.

The food world’s rallying cry of recent years - “eat local, eat organic” - is lending new life to local dairies such as Downey-based Rockview Farms, which keeps its own dairy cows in Chino and other parts of Northern California and processes its own milk, including a line of organic dairy products. Using local advertising, word-of-mouth

That symbol of retro suburbia, the milkman, is making the rounds again in Southern California. Jim Pastor and his team of 14 milkmen deliver to 4,800 homes.

© P

ho

to: R

alp

h D

rew

, Lo

s A

ng

eles

Tim

es





35MARKETINGwww.foodbev.com/dairyIssue 33 - October · November 2010

or old-fashioned door-to-door sales, these dairies spread the word that home delivery is not a thing of the past.

Direct from the cow

Freshness is their calling

card: That milk lands on your

doorstep in as little as 48

hours after milking, says Carole

Roquemore, the Director

of Marketing for Rockview.

The dairy’s business model

eschews buying placement

on supermarket shelves and

instead focuses on home

delivery and independently

owned markets. In all, Rockview

delivers milk and dairy products

to more than 7,500 homes in

the Southland.

“I like the idea that we are

supporting a local business, and

a local dairy,” said Joanne Irish

of Long Beach, who has been

on one of Pastor’s routes for a

decade now. “We love milk, and

I just got tired of schlepping

milk around.” But she said she

was really sold on the taste. “I

know this sounds crazy but we

actually did a blind taste test

with supermarket milk and the

fresh milk. You can really taste

a difference.”

Being a milkman is all that

Pastor, 52, has ever known.

Growing up in the San Fernando

Valley, he had no idea what to

do after high school when he

got a job with a dairy. Paired

up with a driver, Pastor would

provide the nimble legs that

would jump in and out of the

milk truck and dash up to the

front porches to speed up

delivery. “It was a great way to

stay in shape,” he said.

Soon, he became a driver, and then realised he had a knack for business and customer service. (When a longtime customer was hospitalised not long ago, one of Pastor’s employees visited her, and brought a bouquet of flowers and a card). He and his wife, Sherri, bought their own route

in 1979 and began building their business from there.

The back of Pastor’s refrigerated truck is stacked high with milk crates filled with products that reflect the demands of picky customers who are used to getting what they want when they want it. Between milk, soy milk and Lactaid, there are 16 varieties to choose from. There’s also half-and-half, buttermilk, sour cream, smoothies, eggs, sliced cheeses, pies, quiche, nine-grain bread and other artisan baked goods from Picket Lane Bakery in Orange County, as well as coffees, scones, turnovers, cookies, bagels, fresh pastas and freshly squeezed orange juice from other sources. Another new addition to the line are seasonal fresh fruit and vegetable boxes from Tanaka Farms.

And if there’s something else that his customers want, Pastor says, he’ll get it.

“In this day and age, you have to have variety to stay in business,” he explains with a shrug.

Changing times

To most Americans, the milkman is a symbol of simpler times, when dairy farms were commonplace and markets weren’t. In the 1940s and ‘50s, many American families received home delivery of milk and other daily necessities, said Jim Carroll, President of the Massachusetts-based International Home Delivery Association.

In those days, double-income families were a rarity and the milkman was a common part of the landscape: The milk truck could make its rounds all day long, because Mum was sure to be home. Supermarkets and corner convenience stores changed all that when they began cropping up in the 1960s. They cut into the milkman’s business in part by slashing milk prices to get customers in the door.

But the milkman never really went away. He hung on thanks to customers who lived too far from a supermarket, had kids who went through milk like water or were reaching their twilight years and no longer wanted to lug around heavy containers. In the Northeast, Carroll said, the inclement weather is a boon for the milk delivery business.

There are some key changes. Gone are the nostalgic milk bottles - they’re too heavy, too dangerous and too costly. And today’s milkman (and he’s almost always a man) doesn’t wear a uniform suit, squeaky black shoes and a spiffy cap - he’s more than likely to wear shorts, running shoes and a ball cap.

Not that you’re likely to catch a glimpse.

Pastor and his crew assemble around midnight on a Santa Ana loading dock, stock up their trucks and are soon on their way. The nocturnal delivery enables the milkman to beat traffic but also allows the milk to be delivered - and brought inside - before everyone heads off to work for the day.

Since deliveries happen so early in the mornings, when the air temperature is still cool here in Southern California, refrigeration is not always a necessity. Most deliveries are simply placed on the front porch right outside the entryway, or on a nearby chair, because early-bird customers plan to scoop them up and bring them inside shortly after delivery. Other customers - those who like to

sleep in - leave out a cooler, or a traditional milk box that keeps their dairy treats cool.

As the owner of the delivery service, Pastor does not have a regular route but fills in when someone is sick or on vacation, or when a route is otherwise unstaffed. Drivers leave detailed log notes for one another, such as ‘Customer likes milk left on chair’. He oversees 12 routes, which each include 80 to 150 stops a day, Monday through Saturday, and can involve 140 miles of road.

Here’s how it works for Pastor’s

customers: They sign up for

regular delivery - it can be as

frequent as twice a week, or

once every other week - online

at www.wowdelivery.com.

They also get an order form of

available goodies. If they want

something special, they leave

the order form out by the door.

Customers pay by credit card

or cheque, and there is no extra

charge for delivery.

On a recent weekday morning,

Pastor pulled his refrigerated

truck into a leafy cul de sac in

Santa Ana. “The best part of

being a milkman is that you

can park on the wrong side of

the street and no one cares,”

he joked, and dashed up to

the front porch with two half-

gallons of milk. Between the

darkness - it was not quite 6am

- and the lack of a porch light,

Pastor had to squint to read the

order form that had been left

out. “Cottage cheese, butter and

a chocolate Danish.”

He headed back to the truck and did a little ‘shopping’ in the back, then returned to the front porch, placing all the goods inside a red cooler left out for this purpose.

By the time most of his

customers stumbled onto the

front porch, still groggy, to find

their milk and fresh eggs, Pastor

would be long gone.

“If we’re doing it right, no one ever sees the milkman,” he said.

If we’re doing it right, no one ever sees the milkman





36 EVENT prEViEw www.foodbev.com/dairyIssue 33 - October · November 2010

HiE previewHealth Ingredients Europe 2010 will take place on 16-18 November in Madrid - the first ever major

nutraceutical and functional ingredients event held in Spain. With demand soaring and consumers

actively seeking healthier and more nutritional products, it is an ideal time to seek out ingredients that

will add value and point of difference to your dairy products.

ADM

Stand P60ADM will demonstrate its wide ranging capabilities and functional product portfolio in the health arena. The company will showcase the CardioAid range of phytosterols and phytosterol esters, which have approval as novel food ingredients and can be used in a variety of food and beverage applications targeted at reducing blood cholesterol levels. They help manufacturers of functional foods capitalise on the approved EU health claim stating: plant sterols have been shown to lower/reduce blood cholesterol. Another highlight is Novatol, a natural source of vitamin E, which is needed by the body to protect cells and support natural defenses and the Decanox range of natural antioxidants for food use.

Beneo

Stand M6Beneo will launch two new products: BeneoPro VWG vital wheat gluten and OraftiL58 Organic fructo-oligosaccharide (FOS). BeneoPro VWG will broaden Beneo’s range of functional ingredients. Known for its technological properties such as improved dough strength, viscoelasticity, water absorption and shelf life, BeneoPro VWG will enrich Beneo’s solutions for multiple food applications. Produced from organic sugar, OraftiL58 Organic can be used as a prebiotic fibre, promoting good digestive health and it can be used to replace sugar in applications like yogurt and ice cream. It gained NOP (National Organic Program) certification for marketing in the US and is in the final stages of the organic certification process for the EU market.

Bioserae

Stand P16 Bioserae will unveil recent clinical results which confirm ID-alG’s weight management properties. Preliminary studies highlighted that ID-alG, brown seaweed extract developed by Bioserae laboratories, had the properties to inhibit two of the main digestive enzymes (lipase and amylase). A recent clinical study on women (moncentric, randomised, placebo-controlled in parallel double-blind) confirms the exceptional weight management properties of ID-alG with significant results observed.

Carbery

Stand M17Carbery will showcase its Isolac range of advanced clean tasting whey protein isolates (WPI) for beverage applications. Carbery’s Isolac range is used to fortify ready to drink (RTD) products, functional waters, weight management products and sports drinks. The Isolac range provides all the health benefits of superior whey protein and delivers a very low fat and lactose content, easy mixing and a clean taste. Another highlight will be a new clean tasting addition to the Optipep range of high quality whey protein hydrolysates - an ideal ingredient for sports nutrition and beverage manufacturers.

Cargill

Stand P34Technical and marketing experts from Cargill will showcase the company’s health-promoting ingredients, including for the first time at HiE, Truvia rebiana, in a variety of prototypes that illustrate how Cargill shares its insights and expertise with customers to create new products to meet existing and emerging

consumer needs. Truvia rebiana is an exciting new sweetener made from the best tasting components of the stevia leaf. Cargill’s health ingredient portfolio includes a comprehensive range of heart health solutions, weight management options and cholesterol reducers, all formulated to deliver proven functional health benefits while also assuring good flavour, desirable mouthfeel and straightforward manufacturing.

Lipid Nutrition

Stand Q16Lipid Nutrition will highlight its innovative ingredient for weight management, Clarinol CLA. In 2010 the innovative ingredient was launched successfully in a yogurt in the US, proven safe by the EFSA and was an IDF Dairy Innovation Award winner. Visitors can experience several new dietary supplements and functional dairy applications that provide a ‘body shaping’ effect, by decreasing body fat and increasing lean muscle. Furthermore Lipid Nutrition has developed ‘ready to market’ concepts to help food companies in speeding up the process to market.

Colloides Naturels International

Stand P16 CNI, a leader in Acacia gum, launches Fibregum Clear, a highly purified and clarified version of Fibregum developed for the fibre enrichment of beverages. Fibregum Clear offers exactly the same healthy benefits as conventional Fibregum, an all-natural Acacia gum particularly

rich in soluble fibre (minimum 90%) offers scientifically proven nutritional properties, including a strong prebiotic effect. Scientific studies confirm that Fibregum helps to balance the intestinal microflora, favours the growth of ‘good’ bacteria (bifidobacteria, lactobacilli) and enhances the production of SCFAs of which the potential health benefits are well known.

Danisco

Stand P6The Danisco Health & Nutrition mission is to make healthy living

an easy choice for consumers; whether they are looking for improved health, better nutrition or sustainably produced foods. On show will be a reduced calorie, fibre enriched yogurt - an ideal aid to weight control - using Danisco’s starter culture, stabiliser system and Litesse to optimise taste, texture and nutritional value. Vitamin K is a family of fat

soluble vitamins, and Danisco provides the optimum form in vitamin K2 MK-7. Considered by experts to be at very low levels in Western diets, vitamin K2 MK-7 is better absorbed by the body and stays longer in the blood and is particularly good at binding calcium into the bones, supporting good bone health.

DSM

Stand R6DSM Nutritional Products will showcase a new ingredient for heart health, following a longterm alliance agreement with the product developer Provexis. Fruitflow is the first natural, scientifically substantiated solution for the promotion of healthy blood flow. To date, Fruitflow is the only ingredient with an approved health claim





37EVENT prEViEwwww.foodbev.com/dairyIssue 33 - October · November 2010

Volac Hydrapro

from the EFSA under Article 13.5, opening up clear routes to market for food and beverage products. Other new products on show will include ROPUFA Omega-3 effervescent powder and chewable capsules, which address specific consumer needs from kids to the elderly, and a new low colour strength Beta-Carotene for nutritional fortification without the usual colour effects.

Fortitech

Stand P60Fortitech product samples - demonstrating the company’s innovative approach to formulation - will include ice cream for bone health, a snack mix for enhanced cognitive function and a powdered beverage mix for women’s health. In addition to working with food and beverage manufacturers throughout the world, Fortitech has taken a proactive stance to dramatically decrease the number of people affected by micronutrient malnutrition through the company’s business unit, the World Initiative for Nutrition (WIN).

Gelita

Stand Q28Gelita will showcase Vitarcal, providing pleasure without regrets in weight management products. Vitarcal is an holistic range of collagen proteins delivering convincing solutions for weight management without compromising their sensory profiles - the critical success factor for modern

foodstuffs. Also on show will be Fortigel, made up of optimised collagen peptides - scientifically proven to stimulate measurable regeneration of cartilage tissue in the joints. Being healthy in most cases means being physically mobile and active well into old age. In this respect, there are several interesting approaches for the development of successful products, especially in the areas of joint health in general and the prevention of osteoarthritis in particular.

GNT

Stand N39With Exberry, the GNT Group will present a whole spectrum of colouring foods made from fruits, vegetables and other edible plants. These natural concentrates are an ideal alternative to additive food colours as they carry neither e-numbers nor EU warning notices. A special focus of the stand will be the new EU regulation for food colours. All products which contain one of the questionable ‘Southampton Six’ colours need to carry a warning notice. However, the Exberry range of colouring foods can be used without limitation or labelling requirements, so are the ideal alternative to colours which are affected by the new EU regulation.

Martek Biosciences

Stand P33Vegetarian DHA Omega-3 supplier, Martek Biosciences, will be highlighting the opportunities for algal DHA Omega-3 products following important scientific results and industry developments over the last 12 months. Positive new research and regulatory successes have added to the accumulating evidence of the commercial viability of DHA products, pointing to a successful future for the Omega-3 market. Martek has successfully developed a range of vegetarian and sustainable algal DHA Omega-3 ingredients and products to tap into the growing market demand

for supplements and fortified food and beverage products with the potential to support cognitive, eye and heart health.

Plantextrakt

Stand P52The Plantextrakt Business Unit of the Martin Bauer Group will present innovative formulations based on the performance-enhancing properties of natural tea and herbal extracts - ideal providers of energy, vitality and strength. Plantextrakt has divided its ‘be fit’ concept into three subcategories to meet the various requirements of customers. Brain is based on extracts that stimulate mental performance and cognitive skills. The Body Vitality segment stands for products that support physical performance and vitality by means of baobab or rhodiola extract, for example. The products from the Energy segment use mate, guarana or kola nut to provide a fast-acting boost of energy.

Syral

Stand P48

Visitors to the Syral stand will

get updated on the regulatory

side of the prebiotic benefits of

Actilight Fructo-oligosaccharides

on gut health. Actilight can be

used to enhance satiety and

maintain intestinal balance.

For protein enrichment of

food and beverages aimed at

weight management and sports

nutrition, Syral offers Meripro, a

highly digestible soluble wheat

protein. Meripro is convenient

for formulating tasty satiating

food as it is low viscous and

tastes neutral. Syral’s extensive

range of maltodextrins and

dried glucose meets the

specific requirements of infant

and clinical nutrition. On the

other hand, Maltilite maltitol

syrups and powders enable

the formulation of sugar-free

foodstuffs with reduced calorie

content and preserved taste and

texture.

Tate & Lyle

Stand Q55Tate & Lyle will be showcasing new digestive health and weight management concepts that are underpinned by a distinctive offer of solutions based on sweeteners, texturants and wellness ingredients. The company will launch Stalactis - a new wellness ingredient solution that efficiently delivers fibre and prebiotic functionality, and improves intestinal regularity. Visitors will be able to sample Yogurt Drink Enrich, a light breakfast dairy drink concept with digestive health benefits. European consumers look for products with less fat but no compromise on taste. That is why Tate & Lyle developed Creamiz - to create creamy indulgence in dairy products. This will be demonstrated by a selection of reduced fat and 0% fat dairy concepts.

Volac

Stand T12Volac, leader in high performance dairy nutrition, will showcase the potential of its whey protein isolate to the active nutrition sector. Prototype drinks, developed specifically for the show, will give visitors the opportunity to see for themselves the clarity Volactive Hydrapro brings to protein-fortified beverages, whilst new research will reveal the emerging mainstream market potential for exercise recovery products based on protein. No other protein has been proven as effective as whey protein for rapid muscle recovery.

Plantextrakt’s ‘be fit’ concept





38 TECHNICAL NEWS www.foodbev.com/dairyIssue 33 - October · November 2010

Dairy tech extraFrigoglass in focus

Frigoglass is the leading player in the global Ice Cold Merchandisers (beverage coolers) market and is the largest glass bottle producer in West Africa, meeting the needs of beverage companies across all drinks segments.

It claims to be the most geographically diverse company in the ICM sector, with operations spanning 19 countries across five continents. Production hubs are based in Romania, Russia, Greece, Turkey, India, China, Indonesia, South Africa, Nigeria, and most recently in the US through the acquisition of Universal Nolin. Its sales offices are based in Poland, Norway, Ireland, Kenya, Malaysia, the Philippines, Germany and France, with an extensive network of sales representatives.

In this Dairy tech extra feature, Frigoglass Managing Director Petros Diamantides talks to Dairy Innovation about how Ice Cold Merchandisers can help the dairy sector.

become an important marketing tool in this segment.

Similarly, dairy companies have started placing ICMs to promote the yogurt and milk based beverages such as chocolate milk. We have studied demand patterns and came up with different ICM solutions, specific for this segment since the characteristics and requirements of the dairy cooler differ from other beverage ICMs. Differentiation points include product temperature and technical specs, shelving, facings and so on.

We strongly believe that this segment will expand in the future and our Innovation & Development centres will be focusing on expanding and increasing the available solutions. In 2010, we have already doubled our sales to dairy companies - representing 2% of our sales.

With green issues high up on the agenda now, what has Frigoglass done to make its products more environmentally friendly?

Frigoglass has recently launched the world’s first complete line of environmentally friendly coolers - the Ecocool range.

Key features include energy consumption reduction and Ecocool models operate with 50% less power consumption than previous generation units. Additionally, refrigeration is HFC-free through the use of natural refrigerants that have a Global Warming Potential of 1 up to 3 versus 1300 of

Petros Diamantides

conventional units. They are also designed to be fully recyclable and production methodology adopts HFC-free insulation agents.

Ecocool aims at contributing to the reduction of the carbon footprint of beverage companies since coolers are often the largest component through their electricity consumption.

It is important to mention that Ecocool has been designed and manufactured to facilitate transition to green coolers by addressing both the issue of sufficiently wide range and reduction of the cost premium. Focus has been placed on cost optimisation so that differentials are kept to a minimum for the largest part of the range. Commercial viability for our customers has been a key objective.

Ecocool is expected to be around 22% of our total 2010 European sales - an undoubted success given that this is actually the first full year of its launch.

Our main customers have declared that by 2015 their entire cooler placements would be environmentally friendly. That makes it very encouraging for us to keep further developing eco-solutions for the ICM market and we have a very exciting pipeline.

How do products like yours help retailers increase sales in dairy? What are the marketing opportunities?

There are two main ways in which beverage coolers would drive dairy company’s sales:

First would be branding - increasing the brand awareness of the products by expanding the advertising message or campaign and;

Second by making dairy beverages available across targeted channels and consumer occasions therefore increasing sales also at the retailers’ point-of-sale.

The opportunities are endless and we are very committed in listening and responding to our dairy customer needs and developing, in the future, even more effective solutions that will maximise the benefits and economics of ICM placement.

What have been the trends and developments in retail coolers and refrigerated cabinets for milk and dairy products?

Beverage coolers (Ice Cold Merchandisers) are an important tool for the beverage companies that create cold drink availability and increase immediate consumption by reaching out to consumers across different trade channels.

More importantly, ICMs promote branding by creating a proprietary cool space beyond the often crowded retail shelf.

In recent years, we have witnessed the popularity growth of ICMs in the beer segment with placements across different geographies and trade channels both indoor as well as outdoor. ICMs in the beer segment are also developed with the concept of sub-zero cooling to create a new consumer experience by chilling down beer to sub-zero temperatures. Overall, ICMs have





39TECHNICAL NEWSwww.foodbev.com/dairyIssue 33 - October · November 2010

Dairy tech focus

Eco Carton - inspired by nature

Elopak has introduced Eco, a smart, efficient and green package for fresh and ESL milk.

The evolution of Eco comes from the critical global need to provide packaging and product solutions that are kind to the environment. Combine this with the demand for improved functionality and consumer convenience and cost efficiencies in the highly price-pressured milk markets.

Through innovative carton design and processing efficiencies Eco is an environmentally sound package, with unique score lines creating an original shape and ergonomic handling function - together with cost savings of 2-5%. The Eco Activator, which activates the score lines, demands minimal investment and installation requirements while providing total flexibility of operations. With an unrivalled green image Eco is positioned to be the preferred package for products with key environmental benefits and messages.

It is specifically designed to use lighter board and a more lightweight cap - the Elo-Cap UE light. Less raw materials in production means Eco is a more sustainable choice for consumers increasingly sensitive to environmental issues. Through the use of lighter board

and cap, Eco gives an improved CO2 footprint. A CO2 saving of up to 10% is achieved during the production, transport and use of Eco. With fewer raw materials, production waste is also reduced.

Elopak Director Environment Sveinar Kildal, explained: “It is estimated that for every 1 million blanks, approximately 5 to 15 tonnes of CO2 will be saved. It appeals to the growing concerns amongst industry and the consumer about dwindling natural resources and global warming. Consumers achieve a positive experience about knowing their selection of product has a lesser impact than other products. They can feel good about their choice and play their role in safeguarding the planet.”

Sidel’s ECO Services family gets bigger

For the past two years, Sidel has been working on new sustainability solutions for complete bottling lines.

This work has led to the creation of the ECO Audit, the newest member of the Sidel ECO Services family, joining ECO Booster and ECO EIT.

An ECO Audit is a snapshot of a complete line’s situation in full production. There are two major objectives: first, to evaluate any gaps in production performance and energy consumption between the real operation of the line and its original specifications, and second, to establish a reference point and identify levers for an improvement

plan aimed at generating energy savings or improving performance quickly based on concrete recommendations.

The ECO Audit is also used to quantify subjective data concerning the line’s performance so that actions can be planned and implemented in order to meet the agreed targets in the allotted time. The ECO Audit also summarises the line’s potential to reach a ‘world class’ production level in the medium or long term.

In addition, to reduce

water and power

consumption and to

cut production costs, it

is necessary to have a

precise analysis of all line

consumptions (power,

air, steam, water, CO2,

etc) at the same time as

equipment performance

is determined (line

efficiency, machine

reliability, changeovers,

cleaning operations,

shutdowns).

SIG Combibloc’s new carton pack cuts CO2

Combibloc EcoPlus, the latest innovation from SIG Combibloc, is an aseptic carton pack for liquid food that

cuts down CO2 by 28% compared to a 1 litre carton pack of the same format, thanks to a special new cardboard composite.

This reduction in CO2 has been confirmed by an independent, critically reviewed lifecycle assessment conducted by the Institute for Energy

EcoPlus. It will initially be offering UHT milk in a range of fat content grades in combibloc EcoPlus, providing a plus for the environment.

The key factor in reducing CO2

generation to this level is a new

type of composite structure.

A special unprocessed form of

cardboard gives the combibloc

EcoPlus carton pack its rigidity.

In the new composite structure,

the content of cardboard that

is obtained from the renewable

and Environmental Research in

Heidelberg, Germany. combibloc

EcoPlus contains more than 80%

wood fibre, which is obtained from

wood, a renewable resource.

Milch-Union Hocheifel eG

(MUH) is to be the first company

in the world to launch combibloc

resource wood is 82%. The specific characteristics of the cardboard ensure the foods filled into the carton packs are protected from light. A special new, ultra-thin polyamide layer acts as a barrier to protect against flavour impairment and external odours. Added to this are fine internal and external layers of polyethylene. The internal polyethylene layer forms a liquid barrier for the product and the external layer keeps moisture out.





40 TECHNICAL NEWS www.foodbev.com/dairyIssue 33 - October · November 2010

Dairy tech focus

Vaassen produces easy-to-open lid for luxury Gü Dessert

Leading European aluminium foil packaging specialists Vaassen Flexible Packaging has created a special easy-

peel lid for sealing to glass containers.

The company has created a new uniquely designed aluminium laminate lid for a range of premium desserts produced by Gü. It was commissioned by the dessert maker to create a silver foil lid with one colour black printing to deliver the highest preservation protection features alongside easy opening capabilities.

This is the latest in a large selection of lids created for the dairy and desserts sector by Vaassen, making use of

its lacquering and laminating facilities - which feature the widest and fastest running technologies in the market place - and state of the art laboratory and innovation development capabilities.

Vaassen Flexible Packaging General Sales and Marketing Manager Nigel Poole said: “Creating a laminate lid for glass containers which has high ‘peelability’ and delivers all the requisite product protection features and product

Chadwicks goes potty for Yeo Valley lids

Leading heat seal pre-cut lids manufacturer Chadwicks has created innovative new lids for Yeo Valley’s recently

launched organic ‘Pots’ range and grabbed the buffalo by the horns with its latest range of quality lids for Formula 1 World Champion turned organic farmer, Jody Scheckter.

The UK lid manufacturer produced a quality 50 micron polyester lid printed six colour UV flexo for Yeo Valley and 97.5mm 50 micron white PET lids with embossing, printed using six colours, full UV flexographic, for Laverstoke Park Farm’s Buffalo Mozzarella.

Chadwicks printed lids that reflected Yeo Valley’s innovative new concept by using strong vibrant colours and first class

production methods. The heat seal pre-cut lids matched the unique oval shaped, fit-in-hand style yogurt pot, which together reduce the common inconvenience of a torn lid and spilled yogurt.

The organic and biodynamic Laverstoke Park Farm is owned by Jody Scheckter, winner of the 1979 Formula 1 World Championship, who travelled to Italy in order to learn how to make authentic Italian Buffalo Mozzarella.

Saint-Gobain highlights dairy transfer solutions

Saint-Gobain Performance Plastics (SGPPL)

spotlighted critical connections solutions for dairy product transfer at the 2010 International Dairy Show in Dallas, Texas. SGPPL’s solutions combine the Transflow line of tubing, high performance Gladiator hoses, and ReSeal fittings, and can be used in all stages of the dairy transfer process - from the dairy farms, to tanker trucks, to plant storage, and within the plant itself.

Transflow tubing minimises the potential for bacterial growth, promoting a safe and sanitary fluid path, thanks to a smooth, non porous inner surface that is less susceptible to particle entrapment.

presentation attractiveness is

always challenging given the

composite materials involved.

It is the kind of challenge we

are uniquely able to solve as

the leading lids and laminates

producer in Europe.”

Vaassen Flexible Packaging,

part of the Packaging Division

of the Clondalkin Group, is

based in the Netherlands and

is recognised as the leading

producer of aluminium foil

packaging materials. Its European

market leading laminated

and metalised inner-liners

can be printed in different

colours to service customer

requirements. For the food and

This expertise has led to his Mozzarella being regarded as one of the best in the country.

Chadwicks is part of the Flexible Packaging Division of the Clondalkin Group which has more than 40 manufacturing sites located across Europe and North America.

beverage industry, Vaassen Flexible Packaging produces a wide range of heat-seal lacquered and laminated aluminium foils and plastic films, including the Capsteril lid for dairy products, which is the market leader for longer shelf life products.

Ireland’s largest dairy in-plant now operational

Nampak Plastics’ new in-plant at Dale Farm’s Pennybridge dairy in Ballymena, Northern Ireland, is now fully operational.

The in-plant, where plastic milk bottles are taken direct ‘through the wall’ from the manufacturing process to the dairy filling line, is already in production and three blow-molding machines are fully operational supplying the dairy with 1 pint, 1 litre and 2 litre bottles. A fourth 2 litre machine

is currently being commissioned

making the plant capacity more

than 2.5 million bottles per week.

The new plant is a significant

step in both Nampak and Dale

Farm’s ongoing expansion plans.

Locating the bottle manufacturing

and filling in the same location

supports both companies’

commitment to reducing carbon

impacts. In limiting the need for

transporting bottles, the new

in-plant provides considerable

reductions in carbon emissions

as well as contributing to internal

efficiencies at the dairy.

Nampak's bottles are claimed to be the lightest weight plastic milk bottles in the industry.





MARKETPLACE 41www.foodbev.com/dairyIssue 33 - October · November 2010

Products and servicesReach thousands of decision makers in the dairy industry worldwide by advertising

in the Dairy Innovation marketplace.

•Classified plus logo: £415 per year •Mini display - 7 centimetres x single column: £580 per year(One off payment for advert to appear within six consecutive issues)

To book your advertisement or to discuss other options, contact:Mark Salen on +44 (0)1225 327866, e-mail: [email protected]

Flavours, colours and ingredients

SVZ International BVOude Kerkstraat 84878 AA Etten-LeurThe NetherlandsTel: +31 76 50 49 494 Fax: +31 76 50 49 400E-mail: [email protected]: www.svz.com

Fruit ingredients

Packaging

Mark Salen

Don’t forget... a wealth of online advertising opportunities exist at www.foodbev.com/dairy

Machinery and equipment

Membrane filtration

Pergal dispensers

Page

Amcor 13DSM 9, 29FoodBev.com 22Lonza 44Martek 25Meiji Dairies 5Sidel 19Tetra Pak 2

dairy innovation

advertiser index

Shrinkwrapping machinery

Making a splash online now

foodbev comA world of food and drink

Images: screen © Irochka, bottle © Filipe Varela, tomato © Mailthepic, carton © Photoeuphoria, cheese © Edyta Pawlowska, glass © Konstantin Tavrov, orange © Les Cunliffe, bean © Monika3stepsahead, biscuit © Picsfive, strawberry © Braendan Yong | Dreamstime.com

foodbev comdaily industry news

and opinionMaking a splash

online now

Fords Packaging Systems LtdRonald CloseWoburn Rd Ind. EstateKempston, Beds, MK42 7SHTel: +44 1234 846600Fax: +44 1234 853040www.fords-packsys.co.uk

World leaders in foil cappingpresses and sealing technology

Foil Capping and Sealing

AVE INDUSTRIES SpAVia della Costituzione 12730038 Spinea, VeneziaItalyTel: +39 041 541 2624Fax: +39 041 508 9100E-Mail: avegroup @ave.industries.comWebsite: www.avegroup.com

UK Subsidiary:AVE UK LtdTel: +44 (0)1252 733200

Bottling and packaging machinery suppliers

Packaging





42 FINAL WORD www.foodbev.com/dairyIssue 33 - October · November 2010

Celebrating School Milk

UH: World School Milk Day, supported by the Food and Agriculture Organisation of the United Nation, was first held in 2000 and focuses attention on the important role milk plays in child nutrition. This year’s event was commemorated in more than 40 countries.

For more than 45 years, Tetra Pak has been involved in school milk and school feeding programmes which support child nutrition as well as local agricultural and dairy industry development all around the world. Our involvement is an important part of our commitment to making food safe and available, everywhere. For the past ten years our Food for Development Office (FfDO) have made available our long experience of practically supporting development of school milk programmes utilising our sister company DeLaval’s expertise in dairy farming and Tetra Pak’s expertise in processing and packaging.

In 2009 Tetra Pak supplied more then 6 billion packages for school feeding and reaching almost 50 million children in over 50 countries. In the last two years there has been a 20% increase in the number of Tetra Pak packages delivered to school feeding programmes around the world.

Ulla Holm, Tetra Pak Director Food for Development Office talks to Dairy Innovation

Editor Geoff Platt about World School Milk Day (that took place on 29 September

2010) and why Tetra Pak supports it.

due to the need for nutrition in many of these countries. This increase comes both from growing programmes and new countries introducing school milk.

But school milk has been consistently supported in developed countries as well, often as a way of improving children’s diets in terms of nutrition and health and its proven positive effects on obesity. In 2009 1.9 billion servings of milk in Tetra Pak packages were consumed in schools in the US and we expect an increase this year. In the US there is a new focus on healthy food in schools with milk being a key component. First Lady Michelle Obama has led this drive through her ‘Let’s Move’ initiative.

We have seen continued interest and commitment from governments around the world to develop and grow school feeding programmes, which are linked to the agricultural value chain. In fact, during the past year more than 6 billion Tetra Pak packages of milk and other nutritious drinks were supplied to almost 50 million children in schools in over 50 countries around the world.

Tetra Pak Food for Development activities are focused on practical value chain programmes aimed at fighting poverty and improving nutrition, mainly among children

Tetra Pak is committed to continued support for school feeding programmes worldwide. It is important to our business strategy of working with customers and other partners to develop the dairy sector as well as being a catalyst for agricultural and economic sustainable development.

We believe World School Milk Day is an important occasion to focus public attention on vital milk programmes in schools in countries all over the world. Experience shows that school milk programmes not only improve the health and learning capacities of the children, but function as a catalyst to increase demand for locally produced and processed quality milk.

GP: Sometimes it does seem as though the developing countries are enthusiastic about building school milk schemes, while the developed countries are not so keen and do not have the same level of enthusiasm.

UH: We expect the focus on the importance of milk to school children to continue in both developing and developed countries. The major rise has been in developing countries, where the number of packages supplied to schools increased by 23% in 2009 to almost 3.4 billion packages,

in developing countries where the need is most urgent.

GP: Recently we have focused on a report that the State government on the Channel Island of Jersey has voted to scrap school milk to save money. Do you think the recession had an effect on the provision of school milk?

UH: No. We don’t believe that the recession has had an effect on the provision of school milk. Clearly policies change and conditions vary from country to country but overall there has not been a dramatic effect from the recession. The total number of milk and other nutritious drinks supplied in Tetra Pak packages through school feeding programmes worldwide rose from 5.1 billion in 2007 to 6.1 billion in 2009 - a 20% increase.

Ulla Holm

School Milk on LinkedInIf you are involved in - or are a supporter and advocate of - School Milk and School Milk schemes and initiatives, join the School Milk Network group on LinkedIn. The group is open to everyone who is involved in school milk and school meals schemes or

supports the school milk idea - dairy farmers, dairy processors, members of dairy organisations, nutritionists, dairy

industry suppliers, people from government departments and NGOs that work on school milk projects, teachers and school staff.

A report on activities from World School Milk Day 2010 will appear in the next issue of Dairy Innovation.





Adding value to dairy

Dairy Innovation next issue

• SPECIAL REPORT End of year industry report

• FOCUS Top 10 dairy companies

• INSIGHT On the Go dairy products

• EVENTS IDF World Dairy Summit report

PLUS• Business and market news• Dairy tech focus• Ingredients news• Innovations - the Editor’s choice of the latest new dairy products from around the world

Innovation partners

Interested in innovation in the

non-alcoholic drinks and bottled water

industries?

Subscribe toBeverage Innovation

or Water Innovation

Subscribe today - visit www.foodbev.com/magazines Call +44 (0)1225 327871 or email [email protected]

Issue 33 | Dairy Innovation

Documents

Transcript of Issue 33 | Dairy Innovation