Dairy industry news from around the world - research, news and reports

[jade35]

A thread for small stories, reports etc. that you think may be of interest.



Will start with a headline that I didn't think to see this year - Fonterra profits more than double (6 month ending 31st January 2016)

http://www.dairyreporter.com/Manufacturers/Fonterra-profits-more-than-double

 

[jade35]

Whey could be an important part of the diet for the elderly.

http://www.nutraingredients.com/Res...er-Whey-collagen-mix-on-muscle-research-cards

and eat more protein to feel fuller longer
http://www.foodnavigator.com/Science/Pile-on-the-protein-to-feel-fuller-for-longer-study-suggests

 

[jade35]

Arla have agreed a joint venture agreement with DFA to produce cheddar at Linwood, New York
http://www.dairyreporter.com/Manufacturers/Arla-and-DFA-to-create-New-York-State-cheese-plant

 

[Col555]

Not sure if this is the appropriate thread, but as an arla supplier, I was pleased and proud to see arla products been advertised on the world stage at last nights Germany England footy match. The new protein drink (which is damn tasty btw) on the pitch side advertising banners, then cravendale involved with the new Eddie the eagle film during the half time adverts. [emoji106][emoji106]

 

[jockthethistle]

Yes agree that's the way to go. .. Well done ARLA . First Milk could learn a lot from them .. Hopefully soon ARLA could be world class player in brand marketing ,cashing in on the back of a young English football team that takes Euro championships by storm winning in style ...what a goal by vardy he's booked his ticket now .. Go on win the damn thing. .. jtt

 

[llamedos]

Fonterra confident banks are on board with dairy farmers.

https://www.tvnz.co.nz/one-news/business/fonterra-confident-banks-board-dairy-farmers?

 

[jade35]

Not sure if this is the appropriate thread, but as an arla supplier, I was pleased and proud to see arla products been advertised on the world stage at last nights Germany England footy match. The new protein drink (which is damn tasty btw) on the pitch side advertising banners, then cravendale involved with the new Eddie the eagle film during the half time adverts.

I started this thread because there were so many small stories that did not warrant a new thread but looked interesting. At the moment there are a lot of research project results coming out, that are saying milk is good for you, that seem to disappear into a big black hole after a few short lines in the newspapers.

So, if anyone reads an article that you think is interesting, please post

 

[llamedos]

Arla and Dairy Farmers of America agreed to start a joint venture to build a small dairy plant to produce cheddar cheese.



The joint venture will have a combined investment of $58m out of which Arla will contribute 20% or $11.6m.

The JV wants to explore opportunities to build premium-quality cheese in the cheddar category.

As part of the joint venture, there is an agreement to construct a dairy plant in the western part of New York State. This site will be near to 8 raw milk supplying farms.

Member farmer of DFA will supply about 70,000 tons of milk which meets the quality standards of Arla farm quality.

With more than one third of American cheese consumers buying cheddar cheese, there is a huge demand to start producing cheddar cheese made from high quality milk with no hormones, antibiotics and artificial ingredients.

This joint venture coincides with Arla's strategy for 2020 where the American market is one of six strategic growth regions.

Arla Foods CEO Peder Tuborgh said: "Together with Dairy Farmers of America and eight of their farmers, who will supply the raw milk, we will explore the opportunities in building premium quality standards into the cheddar category through the Arla brand."

"Adding cheddar to our US portfolio will make us more attractive to the retailers and help increase the sales of our European products made from owner milk."

Dairy Farmers of America president and CEO Rick Smith said: "We are pleased to be entering into this partnership with Arla."

"Arla and DFA share the same passion for providing the highest quality products to consumers and are committed to sourcing these products from dairy farmers who employ sustainable and transparent farm practices."

http://dairyproducts.food-business-...ure-to-produce-cheddar-cheese-280316-4849214?

 

[jade35]

The Dairy Council are running a series of seminars at universities across the UK for students, academics and health professionals. The first one was led by Dr Anne Mullen.
http://www.milk.co.uk/default.aspx

The Dairy Council Launches Monthly Seminars

The Dairy Council has launched its science-based seminar series hosted at universities across the UK for students, academics and health professionals which will showcase the latest evidence-base and expert thinking behind dairy and nutrition science.
The first in the series, Dairy and The Fat Facts, presented by Dr Anne Mullen, Director of Nutrition at The Dairy Council, was held in the University of Roehampton and outlined the most up-to-date research on saturated fatty acids, dairy and cardiometabolic health, covering both cardiovascular disease and Type 2 diabetes.
Dr Mullen said: "We are delighted that the University of Roehampton hosted the first of these seminars. There is a need to promote the nutrient richness of milk and dairy for health, and in key areas such as malnutrition among older people, young child nutrition and sports nutrition.
"It is a great opportunity for The Dairy Council to share the evidence-base on dairy and health, and hopefully the students at Roehampton will find the information we provide useful. Saturated fat is a hot topic, like many of the other seminars that we have in the pipeline."
The Dairy Council Diary
16th March - Kingston University (Seminar Series):Preparing for Rio – Sports Nutrition
7th April – London: Healthy Ageing Report launch
21st April – University of Surrey (Seminar Series): Iodine in Pregnancy

http://www.foodmanufacture.co.uk/Ingredients/Dairy-good-for-the-heart-nutritionist-claims

 

[jade35]

Consumers are looking for more 'natural' dairy products

http://www.foodmanufacture.co.uk/Ingredients/Clean-label-food-in-high-demand-from-consumers

 

[jade35]

Central Supplies acquire Littletown Farm as part of it's continuing expansion.

http://www.foodmanufacture.co.uk/Ma...pplies-acquires-Littletown-Farm-for-expansion

 

[jade35]

China's milk stockpile leaves New Zealand dairy farmers struggling
http://www.reuters.com/article/us-newzealand-dairy-idUSKCN0WU1UU


Cows are seen near the fence of a pastoral farm near Auckland in this August 6, 2013 file photo.

China once helped drive global dairy demand but its stockpiling of powdered milk sent prices plunging and has left farmers in the world's top milk exporter, New Zealand, struggling to stay afloat and its agriculture-dependent economy facing risks.

New Zealand's dairy sector was until recently the backbone of the economy, representing around 25 percent of exports, but in the past two years farmers have had NZ$7 billion ($4.74 billion) wiped off their collective revenue.

Today, around 85 percent of farms run at a loss, leaving them fighting to stave off bankruptcy and forced farm sales.

Farmers' struggles pose a risk to economic growth, and banks exposed to the sector, but alongside the financial cost some fear a growing human toll: suicides as a result of the stress.

"We have accepted the fact that we are going to have financial casualties, what we don't want are actual casualties," said Andrew Hoggard, dairy industry chairman for lobby group Federated Farmers.

Michelle Thompson, chief executive of the Rural Health Alliance, said New Zealand's rural suicide rate has been 20-50 percent higher than the urban rate in the past 10 years.

A recent survey by Federated Farmers shows 11.1 percent of its dairy farmer members are experiencing pressure from banks over mortgages, compared with 6.6 percent six months ago. Around 3 percent of farms are at "extreme risk" of going under.

Dairy farmer Louise Giltrap says she has to think twice before starting her tractor as it costs her money.

 

[jade35]

Adam Foods are to use the Ornua name in future. To be known as Ornua Foods and Ornua nutrition Ingredients.
http://www.foodanddrinkeurope.com/Retail/Adams-Foods-takes-on-Ornua-name


Scottish independent cheese producers are forming a new group to promote their quality cheeses. Fine Cheesemakers of Scotland will shortly be launching a website.

Scotland’s Fine Cheesemakers Launch New Group
Scotland's leading fine cheesemakers gathered last week at the Huntingtower Hotel in Perthshire to launch and celebrate the formation of their group, which currently represents around 33 of the country's best cheesemakers.

Date:
Mon, 28 Mar 2016

Source:
Fine Cheesemakers of Scotland

The group has been in discussions for a number of months now, but today's event sees the cheesemakers come together to discuss the future of the group, which aims to represent the cheesemakers of Scotland to raise the profile and standing of the Scottish cheeseboard in Scotland, the UK and to export markets.

Speakers from SRUC, Scotland Food & Drink, the Dairy Growth Board and Napier University spoke to the group about marketing and branding, innovation, and market trends.

Chef Graeme Pallister from Perth restaurant 63 Tay Street and Wendy Barrie, founder of the Scottish Cheese Trail talked about consumer demand for Scottish produce and the power of provenance.

The group has recently been awarded funding by the Community Food Fund. This money will be used to hold two industry specific workshops for the members of the group to enhance their business development through innovation and communication. The group is supported by SAOS via Think Local and works closely with the Dairy Growth Board.

Next stages for the group include learning journeys for further networking and knowledge transfer, working with academia on product innovation, and improving routes to market for quality Scottish cheesemakers.

Jane Stewart of the St Andrews Farmhouse Cheese Company is Chair of the Fine Cheesemakers of Scotland:

"The Fine Cheesemakers of Scotland aims to strengthen existing and develop new markets for quality Scottish cheese both in the UK and abroad. We will achieve this through collaborative learning, marketing and innovation, helping to further enhance Scotland’s global reputation for amazing produce."

Anna Robertson from SAOS said:

"SAOS is delighted to have worked with the cheesemakers to help form the organisation and financial support from the Community Food Fund has been particularly helpful. The group are at a very exciting stage with a number of new initiatives and showcase events. Given the quality of the products and the enthusiasm of the cheesemakers, I think for the Fine Cheesemakers of Scotland - it is very much watch this space!"

• http://www.twitter.com/scotfooddrink
  
  http://www.scotlandfoodanddrink.org...lands-fine-cheesemakers-launch-new-group.aspx

 

[jade35]

Arla are to export UK speciality cheddar cheese to US market.

http://www.dairyreporter.com/Manufacturers/Arla-to-bring-UK-specialty-cheddar-cheese-to-the-US

Like the comment as well

Cheddar cheese for American market
This is exciting for an aged cheddar cheese lover who is loyal to Arla products.

Posted by Sandy Hitchcock

 

[llamedos]

Top Line Milk Company introduces new Low & Slow whole milk
Posted By: News Deskon: April 07, 2016In: Beverage, Dairy, Industries, Innovation, New products
Email
An American dairy firm has released a new type of whole milk called “Low & Slow”.

California-based Top Line Milk Company only sells whole milk and since the company owns its cows and controls the source of its milk, the milk is bottled as it is naturally produced from the cow. Meeting or exceeding all California milk standards, no separation or standardisation is therefore necessary.

Top Line uses the vat “low and slow” pasteurisation method, pasteurising on-farm in small batches for a longer time. The milk is heated to 145° for 30 minutes in insulated vat pasteurisers. This ensures all the natural, wholesome qualities of farm-fresh milk are retained.

The company also skips the homogenisation process, providing old-fashioned cream-top milk. This means Low & Slow milk will naturally separate when it sits for an extended period of time, with the cream rising to the top. So the label says: “shake and enjoy”.

Top Line is also proud of its sustainability credentials. “Bottling our own milk just minutes after it comes from the cow provides unparalleled freshness,” the brand said. “Bottling on-farm also takes a milk truck off the road, reducing our carbon footprint. Furthermore, our processing facility reclaims and recycles fresh water, thus conserving valuable ground water. Processing in small batches allows us the time to utilise slow processing and ensures exemplary quality control. ”

Top Line is owned and operated by Paul and Sonya van Warmerdam, who both grew up on dairy farms in California, drinking milk right from the milk tank. “It’s the freshest, best tasting milk on earth,” Sonya said. These fond memories of fresh milk gave inspiration for the Top Line Milk Company.




Now doesn't that sound good, note to marketing companies

 

[jade35]

Top Line Milk Company introduces new Low & Slow whole milk
Posted By: News Deskon: April 07, 2016In: Beverage, Dairy, Industries, Innovation, New products
Email
An American dairy firm has released a new type of whole milk called “Low & Slow”.

California-based Top Line Milk Company only sells whole milk and since the company owns its cows and controls the source of its milk, the milk is bottled as it is naturally produced from the cow. Meeting or exceeding all California milk standards, no separation or standardisation is therefore necessary.

Top Line uses the vat “low and slow” pasteurisation method, pasteurising on-farm in small batches for a longer time. The milk is heated to 145° for 30 minutes in insulated vat pasteurisers. This ensures all the natural, wholesome qualities of farm-fresh milk are retained.

The company also skips the homogenisation process, providing old-fashioned cream-top milk. This means Low & Slow milk will naturally separate when it sits for an extended period of time, with the cream rising to the top. So the label says: “shake and enjoy”.

Top Line is also proud of its sustainability credentials. “Bottling our own milk just minutes after it comes from the cow provides unparalleled freshness,” the brand said. “Bottling on-farm also takes a milk truck off the road, reducing our carbon footprint. Furthermore, our processing facility reclaims and recycles fresh water, thus conserving valuable ground water. Processing in small batches allows us the time to utilise slow processing and ensures exemplary quality control. ”

Top Line is owned and operated by Paul and Sonya van Warmerdam, who both grew up on dairy farms in California, drinking milk right from the milk tank. “It’s the freshest, best tasting milk on earth,” Sonya said. These fond memories of fresh milk gave inspiration for the Top Line Milk Company.




Now doesn't that sound good, note to marketing companies

But.......................... the bottles are opaque so the cream is not visible

Very good advertising though

Pasteurisation temp is in Fahrenheit so this is the traditional method of pasteurising milk.

http://www.idfa.org/news-views/media-kits/milk/pasteurization

 

[llamedos]

I was think more about its name, sounds a bit better than BoB .......

 

[jade35]

I was think more about its name, sounds a bit better than BoB .......

But, but, but, 'BoB' is a reasonably clever and inexpensive way of making a product memorable (along with the yellow print and lid) it certainly makes it easy to spot when I go shopping and look to see if it is still selling well and it does explain what BoB means on the label once it has attracted your attention. I think the colour might be a problem for anyone with a hangover though

 

[llamedos]

I cant be the only one who simply would not by something (food) called Bob...

 

[llamedos]

Really good thread this, Thanks @jade35

Closer to home.

Dairy Culture to be nurtured at County Show

MILKING, yogurt tasting and butter making are some of the ways that Nottinghamshire County Show organisers are hoping to raise awareness around the dairy farming industry and encourage the public that British is best this May.

The market for British dairy is seeing some tough times with falling milk prices and rising debt for farmers across the country, but it is hoped that by celebrating and educating visitors at this year’s show in May, it will encourage more families to support British farmers.

The National Farmers Union (NFU) will be on hand on 14 and 15 May at the Nottinghamshire County Show at Newark Showground backing farmers in industry with its #decisions4dairy campaign.

Alison Pratt, communications advisor at the NFU, said: “The current situation for dairy farmers is bleak with many currently operating at a loss. If more is not done we could see many exiting the industry.

“NFU is once again taking part in the show’s wonderful Food Experience area and celebrating all that’s great about British food. As well as food to taste and buy, the area features a children’s activity marquee and special demonstrations in the food theatre with this year’s theme being Back British dairy farming.”

NFU staff and farmers will be a main part of the show’s Food Experience area, explaining why buyers should buy into British dairy produce. There will be milking races, butter making and the chance to find out just what a cow eats on a daily basis throughout the Food Experience.

The NFU industry body is also showcasing its Red Tractor assurance scheme with a special visit by Massey Ferguson’s own big Red Tractor.

Alison added: “We are excited to be unveiling the life-size Red Tractor at Nottinghamshire County Show to help people to discover why British food is best and where they can find it when out shopping. Many people may see the Red Tractor logo on their produce but they may not know what it actually means and the principles behind it. We welcome people to come and see us in May to find out more and support British agriculture.”

Demonstrations from a range of chefs including Nottingham’s popular butcher Johnny Putszai, expert bread maker Linda Hewitt and chef Andrea Wallace will take place in the Food Experience area.

Jayne Olney, show manager, said: “We’re always keen to highlight local produce and businesses as Nottinghamshire has a lot to offer when it comes to food. The show is the perfect platform for traders to showcase their best seasonal produce and encourage visitors about the importance of supporting British made and home grown foods.”

Tickets cost £15 on the gates or £10 for advance tickets online. Under 17’s go free and parking is free.

Advance tickets and trade space are available to book by telephoning 01636 705796 or online via the website –http://www.nottinghamshirecountyshow.com/the-show/buy-tickets/