dairy innovation digest 190 july 2015 final

Highlights from this issue

Yoplait's largest brand expansion -

China LaunchYoplait is launching three new lines

in Chinese hypermarkets… read more

MAGAZINE No 190· July 2015

Dairy innovation

Digesttm

Latest products

Newest ingredients

R&D highlights

Consumer Trends & Insights

Links to reports

And more…

Dairy Innovation Digest – No 190

Table of Contents

Issue No. 190 – July 2015

Editorial ................................................... 3

New Products ............................................ 4

Milks & Milk Beverages ....................................... 4

Yoghurts & Fermented Drinks .............................. 8

Cheese & Cheese Products ................................. 17

Miscellaneous Products & Innovations ............... 20

Business & Market Intelligence ................... 25

Australia & New Zealand ................................... 25

Asia-Pacific & Rest of the World ........................ 27 Consumer & Market trends ....................... 29

Patents ................................................... 32

Dairy Research & Related Publications........ 33

Processing & Product Development ................... 33

Quality & Analysis ............................................. 35

Health & Nutrition ............................................ 39

Digital & Full-text Publications .................... 41

Webinars & Conferences ......................... 43

Dairy Innovation Digest™ is a monthly industry news service provided by

Dairy Innovation Australia Limited

Editor: Dr Ranjan Sharma

Editorial Team: Geraldine Walker, Michael Sciberras, Dr Martin Palmer and Mark Fink

Back Issues: Subscribers have access to issues they have subscribed to only.

Cover Photo: This month’s cover photo features a the bottom of a spray dryer. Read some meaning into that.

Important Information Dairy Innovation Digest is an industry news service provided by Dairy Innovation Australia Limited. Abstracts and other information (Content) may be sourced from third parties including Datamonitor Ltd, government agencies, industry sources and publishers.

Dairy Innovation Digest is not represented as accurate, complete, reliable, current or sufficient or endorsed by any person. To the extent permitted by law, Dairy Innovation Australia Limited will have no liability (including liability for consequential loss) to any person arising from any reliance on the Dairy Innovation Digest, the Content or any website that links from the Dairy Innovation Digest.

Dairy Innovation Digest is © Dairy Innovation Australia Limited 2015. Content supplied by Datamonitor Consumer is © Datamonitor Limited 2015.

Permission to re-use Content may be required where sourced from third parties.

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Dairy Innovation Digest – No. 190

Editorial This month we have noticed a number of dairy product launches with “lactose-free” claims. Among these are lactose-free UHT milk from Arla Foods in Russia, pasteurised cream with 0% lactose in Brazil, lactose-free yogurt drink in Austria, and lactose-free yogurt in Turkey. These products are marketed in response to the needs of both "forced" lactose avoiders (consumers intolerant to lactose) and "chosen" avoiders (lifestyle consumers).

According to the US National Institute of Health, approximately 65% of the human population has a reduced ability to digest lactose after infancy. Over time, lactose-adaptability increases especially in populations that are heavily exposed to milk. Lactose intolerance in adulthood is most prevalent in people of East Asian descent, affecting more than 90 percent of adults in some of these communities. According to a Datamonitor (2014) survey, worldwide consumers who were very or extremely concerned about lactose intolerance were relatively low at 8%. However, there is a significant proportion of overall population that considers lactose-free products as a “lifestyle” option so lactose-free remains an area of potential opportunity for the dairy industry.

In one of its biggest market expansion moves, General Mills has launched its flagship yogurt brand, Yoplait in China. The yogurt market in China is quite different to the one in Australia. China is no doubt the biggest yogurt market in the world (over US$10b) and forecast to grow at a rate of 7%+ per year until 2019 (Datamonitor, 2015). However, per capita consumption of yogurt is still lower (4-5 kg) than Australia (7-8 kg) and significantly lower than northern European countries (15-20 kg). Consumers in China seem to

like more sweet-type products with added particulates like seeds/fruit pieces and prefer products with a runny consistency. With a powerful brand "Yoplait" and marketing muscles of General Mills, who knows what will happen. I am sure local companies with dominant market shares like Mengniu (16%), Wahaha (14%) and Bright Foods (11%) are eagerly watching Yoplait’s performance and no doubt will have their own strategies to combat Yoplait.

This month, an important question is being raised: could cheese become the next health food? It seems the tide is turning in favour of cheese and it is now being portrayed as a protein-dense, calcium-rich, healthy snack rather than as a high-fat and high-sodium food to be enjoyed in moderation. Riding on the positive consumer response to cheese as a health food, Weight-Watcher has launched no-fat cheese as a part of it weight-loss diet! Supporting a weight-loss claim for cheese is not a far-fetched idea as a recent study published found a negative correlation between cheese intake and BMI.

As this Issue of Dairy Innovation Digest will be the last Issue in its current form, I would to thank all our individual and corporate subscribers which include most of the large dairy companies in Australia, for their support and positive feedback on the Digest. I would also like to thank Datamonitor for being the principal database source for the new product launches. Last but not least, I would like to thank the great team behind the Digest, including Geraldine Walker, Martin Palmer, Mark Fink and Michael Sciberras. Let the innovations in dairy flourish!

Ranjan Sharma – Editor

http://www.dairyinnovation.com.au/

http://ghr.nlm.nih.gov/condition/lactose-intolerance

http://www.foodnavigator-usa.com/Markets/Cheese-could-be-the-next-health-food-industry-expert-suggests

http://www.dailymail.co.uk/femail/food/article-3129630/Could-CHEESE-really-help-lose-weight-Diet-company-launches-zero-fat-cheddar-nutritionists-sceptical.html

http://www.ncbi.nlm.nih.gov/pubmed/21270377

http://www.ncbi.nlm.nih.gov/pubmed/21270377

http://www.datamonitor.com/


New Products

Milks & Milk Beverages

Lactose-free milk (Russia) In Russia, Arla Foods Artis has recently launched a new Bezlaktoznoe Moloko (Lactose-Free Milk) under the Arla Natura brand name. It was specially developed for people with lactose intolerance and it is rich in calcium and vitamin B12. This product might have a wider appeal beyond the medical needs of consumers who are lactose intolerant or allergic to milk; now many modern consumers purchase dairy- and lactose-free products as a “lifestyle” option. Manufactured by Arla Foods amba and sold in a 1 liter paperboard carton for 127.9 RUB, this milk is available in the following options: 3.5% Fat and 1.5% Fat. High Minerals; High Vitamins; No Lactose Milk 106.69mg Calcium; 50.00kcal Calories; 2.50g Carbohydrates; 3.50g Protein; 100g Serving Size; 10 Servings Per Package; 3.50g Total Fat; 30.70mcg Vitamin A; 0.44mcg Vitamin B12; 0.09mcg Vitamin D (Source: Datamonitor Consumer, Product Launch Analytics)

UHT milk with Gingko extract (Thailand) In Thailand, Oishi Trading Co.,Ltd has unveiled a new UHT Milk with Gingko Extract under the Magnolia Ginkgo Plus brand name. Available in Plain, Chocolate, and White Malt variants, the product comes in

180ml paperboard drink box sold at 12.00 THB. Packaging states "30% high calcium THAI RDI, 35% high vitamin B12 THAI RDI - supports neural & cerebral functions." In a context of global health awareness and with the Thai government's push for an increase in milk consumption, the brand is capitalizing on a functional ingredient (gingko) to help its product carrying a health halo. In addition, according to the manufacturer, per capita consumption of dairy products in Thailand is only 14L, compared with 20L in Malaysia and 30-40 litres in Western countries. It goes on saying that the Thai dairy industry has huge market opportunities, opening doors for more innovation to attract more consumers to the category. High Calcium; High Vitamins Whole Fresh Milk; Fresh Skimmed Milk; Skimmed Milk Powder; Ginkgo Biloba Powder Extract; Vitamins; Minerals 100.00kcal Calories; 8.00g Carbohydrates; 10.00mg Cholesterol; 0.00g Fiber; 5.00g Protein;

2.50g Saturated Fat; 180ml Serving Size; Servings Per Package; 80.00mg Sodium; 8.00g Sugar; 6.00g Total Fat (Source: Datamonitor Consumer, Product Launch Analytics)



Maltesers flavoured milk (Belgium) New to consumers in Saudi Arabia is a Maltesers branded Chocolate Flavored Milk Shake. The product comes in a 300ml plastic bottle priced at 8.92 SAR. To get Oreo, maltesers or mars flavored milk shakes usually consumers need to go to milk shakes shops, therefore selling this ready to drink milk shake in retail supermakets provides a convenient alternative for consumers looking the same taste but at home, in car and other outdoor places. LIMELCO N.V. is the manufacturer. Semi Skimmed Milk; Water; Sugar; Barley Malt Extract; Whey Powder; Cocoa Powder; Modified Starch; Xanthan Gum; Carrageenan; Guar Gum (Source: Datamonitor Consumer, Product Launch Analytics)

Flavoured milk with strawberry and white chocolate flavours (Saudi Arabia) After launching the Double Chocolate flavored Milkshake last year (accession no. 953513), Almarai introduced the new Strawberry with White Chocolate flavor to consumers in Saudi Arabia. The product comes in a 340ml plastic bottle priced at 3.00 SAR. Claiming to be free from preservatives, this would encourage consumers to purchase the product especially in Saudi Arabia where 55% of consumers said that health and nutrition is the most important thing they look at when they buy food and drinks products (according to Datamonitor Consumer’s emerging markets survey, 2014). No Preservatives. Cows' Milk; Sugar; Emulsifier E460; E412 Stabilizer; E466; E415; Strawberry Juice Concentrate; White Grape Juice Concentrate; Milk Solids; Natural Strawberry Flavor; Nature Identical Strawberry Flavor; White Chocolate; Cream Flavor; Citric Acid; E129 Color; Vitamin A; Vitamin D3 105.00mg Calcium; 87.00kcal Calories; 11.60g Carbohydrates; 3.00g Protein; 100g Serving Size; Servings Per Package; 3.00g Total Fat (Source: Datamonitor Consumer, Product Launch Analytics)

Milk drink with coffee latte flavour targeting “Kidults” (Spain) In Spain, Kaiku Corporation Alimentaria, S.L. has debuted a new Bebida Choco Latte (Choco Latte Beverage) available in Original and Caramelo (Caramel) options, under the Kaiku brand name. The product consists of

a pasteurized dairy beverage with milk chocolate. Featuring an on-the-go coffee mug design, the product is targeted at an adult audience, adapting a chocolate milkshake for the adult consumer. However its fresh and informal design suggests the product is targeting a specific segment, which according to the brand is named "Kidults"- consumers with adult responsibilities that enjoy aspects of their childhood such as cartoons, comics, or food designed for kids (Marketing4food, 2015). The brand launched some years ago a line of RTD coffee with the same format, the renewed Kaiku's interest for this type of beverages can be due to the recent popularity of on-the-go RTD coffee drinks motivated by fresh launches from Nestle or Starbucks. No Gluten Semi-Skimmed Milk; Sugar; Cocoa Mass; Cocoa Butter; Eggs; Stabilizer E339; Natural Flavor; Vanilla Extract; Thickener Carrageenan. 111.00mg Calcium; 91.00kcal

Calories; 10.00g Carbohydrates; 3.50g Protein; 0.18g Salt; 2.40g Saturated Fat; 100ml Serving Size; Servings Per Package; 10.00g Sugar; 4.00g Total Fat (Source: Datamonitor Consumer, Product Launch Analytics)



Chocolate milk in cans (France) In France, Cacolac has added a new flavor marketed under the Cacolac Dupont d'Isigny label to its range of Boisson au Lait et Cacao (Milk and Cocoa Drink). Offered in a Parfum Caramel (Caramel Flavor), the drink is

made in partnership with the French confectioner Dupont d'Isigny. The caramel is said to substitute the sugar contained in the other recipes under the same brand. The product is free from coloring and preservatives, presented in a 4 x 20cl aluminum can priced at 3.96 EUR. With caramel ranked at the second place after the chocolate in terms of fragrance that would make people feel more indulgent or comforted (Datamonitor Consumer Q2, France Survey, 2015), this product is likely to appeal to the 18% of consumers who attach an emotional feeling to drinks. Cobranded; Double Trademark; No Artificial Color; No Preservatives (Source: Datamonitor Consumer, Product Launch Analytics)

No fat, high calcium Long life milk (Spain) The popularity of high in protein diets and the rise of functional foods - whose market is forecast to reach £127 billion worldwide by 2017 (Food Mattes Live, 2013) - has encouraged dairy manufacturers to enter the nutraceutical market. An example is the Leche Pascual branded Leche (Milk) offered in a new Desnadata 0% Pro (Skimmed 0% Pro) option that contains "50% more natural milk protein," now available for consumers in Spain. Manufactured by Grupo Leche Pascual, S.A., the product is also rich in calcium and contains 0% of fat. High-in-protein diets are also linked to active lifestyles and sport activities, which is why the product features a tag "suitable for athletes." High Calcium; High Protein; No Fat. Skim Milk; Dairy Proteins; Stabilizer E452. 173.00mg Calcium; 40.00kcal Calories; 5.00g Carbohydrates; 4.80g Protein; 0.27g Salt; 0.00g Saturated Fat; 100ml Serving Size; Servings Per Package; 5.00g Sugar; 0.00g Total Fat (Source: Datamonitor Consumer)

Dairy-coffee drink (Japan) Kirin Brewery has launched a new range of beverages named Bekkaku ('Exceptional') as part of the Kirin brand lineup in Japan. This range recreated Kirin's popular drink using premium ingredients, one of which is

Ready-To-Drink Kisho Coffee (Kisho stands rare sugar sweet, which is made of monosaccharide named D-psicose and D-allose, both of which are difficult to mass-produce. It has 70% the sweetness of regular sugar, and can prevent increase in blood sugar level as well as fat buildup, which leads to weight gain). The product is presented in a 375ml aluminum bottle priced at 216 JPY, and it uses "carefully chosen" Brazilian coffee beans. In the recent years, product consumption has polarized, making the price difference between premium and cheaper products bigger. (Manufacturer) This means that companies are left to decide which category a product should fit into, leaving no space for "in-between" products. Kirin has taken this opportunity with this range, and products such as these are still an affordable luxury, and

consumers are likely to find them appealing. Milk; Coffee; Rare Sugar Syrup; Sugar; Whole Milk Powder; Dextrin; Emulsifier; Sodium Caseinate. 36.00kcal Calories; 6.10g Carbohydrates; 1.00g Protein; 100ml Serving Size; Servings Per Package; 58.00mg Sodium; 0.80g Total Fat (Source: Datamonitor Consumer, Product Launch Analytics)



Low-fat buttermilk (Austria) In Austria, Spar Oesterreichische Warenhandels AG has launched Bio Buttermilch aus Wiesenmilch (Organic Butter Milk made from Wheat Milk) marketed under the private label Spar Natur Pur banner. Presented in a

resealable 500ml plastic carton, the product is priced at 0.99 EUR. Claiming that the product is natural, organic and pure can entice consumers concerned with their health and the need to moderate and avoid any perceived harmful added ingredients. The organic tag can often help target consumers who see the organic label as a signifier of higher quality ingredients. Natural; Organic; Private Label; Pure. Milk; Lactic Bacteria 41.00kcal Calories; 4.10g Carbohydrates; 0.00g Fiber; 3.40g Protein; 0.13g Salt; 0.70g Saturated Fat; 100ml Serving Size; Servings Per Package; 4.10g Sugar; 1.00g Total Fat (Source: Datamonitor Consumer, Product Launch Analytics)

Low-fat kid’s milk (US) The consumption of regular fluid milk has been falling in the USA as consumers increasingly turn to other alternatives due to allergies or because milk is perceived as a stale beverage. To draw back consumers to their category, companies like Midpoint Enterprises Inc. have capitalized on unique flavors. launched a new range of Flavored Milk for kids under the True Dairy Flavors brand name. The line comprises the following varieties: True Banana Cream, True Black Cherry, True Blue Moon, True Cotton Candy, True Grape and True Orange Dreamsicle flavors. Each variant comes in a plastic bottle and might engage parents seeking innovative ways for their children to embrace a healthier lifestyle. Kids; Low Fat (Source: Datamonitor Consumer, Product Launch Analytics)

Milk for child development (China) Inner Mongolia Yili Industrial Group Co., Ltd. has recently expanded its Yili QQ Xing ('Yili QQ Star') range of Ertong Chengzhang Niunai (Milk for Child Development) in China. The new addition comes in a Ertong

Chengzhang Xiangcao Bingqilin Wei (Vanilla Ice Cream Flavor), containing multivitamins including vitamin A, D and B1; minerals including zinc and iron; and dietary fiber including fructooligosaccharide and polydextrose. Available in 16x125ml paperboard drink boxes inside a rack displayed, cardboard box for 36.80 CNY. Here the company aims to use nutritional content to appeal to parents, whilst a frozen treat-inspired flavor which is likely to be favored by children. High Fiber; High Minerals; High Vitamins. Raw Milk; Drinking Water; Sugar; Polydextrose; Fructooligosaccharide; Vitamin A; Vitamin D; Iron; Zinc;

Glyceryl Monostearate; Sodium Alginate; Carrageenan; Disodium Phosphate Dodecahydrate; Food Flavor 430.00kj Calories; 13.00g Carbohydrates; 1.90g Fiber; 1.50mg Iron; 3.10g Protein; 125ml Serving Size; Servings Per Package; 86.00mg Sodium; 3.80g Total Fat; 83.00mcg Vitamin A; 0.15mg Vitamin B1 / Thiamin; 1.50mcg Vitamin D; 0.75mg Zinc (Source: Datamonitor Consumer, Product Launch Analytics)



Pasteurised Goat milk (Malaysia) In Malaysia, Corakmas Corporation Sdn bHd has unveiled a new Goat's Milk under the Country Fresh brand name. Claimed to be pasteurized, homogenize, preservatives free and halal, the product comes in a 200ml plastic bottle sold at 4.50 MYR. As mild to moderate lactose intolerance is common in Malaysia, dairy alternatives such as goat milk are likely to gain ground. In particular, goat milk is known for being easier to digest and its high level of calcium and protein (Global Healing Center). We are, therefore, likely to see similar offers that will compete directly with plant based milk products. No Preservatives. 106.30mg Calcium; 57.00kcal Calories; 7.00g Carbohydrates; 3.00g Protein; 100ml Serving Size; Servings Per Package; 1.50g Total Fat (Source: Datamonitor Consumer, Product Launch Analytics)

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Yoghurts & Fermented Drinks

General Mills launches Yoplait in China in its largest brand expansion Yoplait yogurt is launching in China. Three new yogurt lines will be rolling out in hypermarkets, supermarkets and convenience stores in Shanghai, giving consumers new options in China’s premium yogurt market:

-Perle de lait: A French-style yogurt that is thick and creamy.

-Panier de fruits: The first fruit on the bottom yogurt in the category.

-O’Fruit: A drinkable yogurt with big fruit pieces that requires an extra-large straw to drink.

It’s the largest expansion of the Yoplait international brand since General Mills assumed a controlling interest in Yoplait in 2011. “Our entry into China with Yoplait is a major milestone in General Mills history,” said Ken Powell, chairman and chief executive officer of General Mills. “We’re excited about the prospects for growth across our global yogurt business. Yogurt has been one of the hottest food categories in the world over the past decade. We like our positions in key developed markets, and we see plenty of room for future growth as category consumption continues to develop in emerging yogurt markets.”……. Read

Dannon and Evolution Fresh partner to create Greek yogurt products with High pressure processed (HPP) fruits Dannon, White Plains, N.Y., and Seattle-based Evolution Fresh, producer of cold-pressed, High Pressure Processed juice, have partnered to create Evolution Fresh Smoothies and Evolution Fresh Greek yogurt

products, including fruit and Greek yogurt parfaits and fruit-on-the-bottom Greek yogurts. The smoothies are made with Greek nonfat yogurt and cold-pressed 100% real fruit and vegetable juice. Each smoothie contains no artificial sweeteners, preservatives, colors or flavors. The on-the-go smoothies can be customized by adding fresh kale, protein powder or extra Greek yogurt for an additional boost of

protein or nutrients. The suggested retail price for a 16-ounce


http://functionalfoods.biz/?post_type=post&p=1310


cup is $5.95. It’s available in 4,300 Starbucks stores in the Pacific Northwest, Northern California and in select Starbucks locations within grocery stores nationwide, and available in three flavors:

• Sweet Greens: Made from an assortment of green vegetables with mango and banana, plus Greeknonfat yogurt.

• Strawberry: A unique take on the classic strawberry smoothie enhanced with apple and banana, plusGreek nonfat yogurt.

• Mango Carrot: A mango smoothie with carrot, plus Greek nonfat yogurt... Read

Greek yogurt drink (Sweden) Lindahls Mejeriprodukter AB has recently launched the first Naturell (Unflavored) Grekisk Drick Yoghurt (Greek Yogurt Drink) without added sugar in Sweden. The Lindahls branded yogurt drink is stated to be a bit creamier than regular yogurt drink and to have a high protein content (18g/portion). The producer elaborates on the decision for the launch, "We are constantly on the lookout for new and interesting dairy products and we look at the trends that exist internationally, and the Greek yogurt trend is very strong." Not only is this product claimed to be the first on the market but it also comes with a clear differentiation, namely, no added sugar. This is in contrast to the vast majority of Greek yogurt drinks on the market globally that are heavily promoted on low fat or fat-free claims, in addition to being high in protein. With the brand investing and expanding its Greek yogurt lines, this product is likely to get the marketing support to grow a stable consumer base. Lindahls has also launched a Citron (Lemon) variety of the drink. High Protein. Pasteurized Milk; Milk Protein; Yogurt Culture. This product is a natural progression taking the Greek yogurt concept into a new category. Increasing the value proposition by containing no added sugar makes this an interesting first-ever innovation that is destined to become an new emergent segment. 65.00kcal Calories; 3.70g Carbohydrates; 4.60g Protein; 0.10g Salt; 1.80g Saturated Fat; 100g Serving Size; Servings Per Package; 2.50g Total (Source: Datamonitor Consumer, Product Launch Analytics)

Kid’s yogurt (Argentina) La Serenisima Danonino Alimento Lacteo Firme (firm Dairy Food), in a Frutilla (Strawberry) variety, is now sold in Argentina in a 105g plastic cup designed for kids to interact with. Offered in 10 designs to collect, this one being for kids to learn to count in a fun way, each refrigerated cup of yogurt is retailed for 10.49 ARS. The manufacturer, Danone de Argentina S.A., continues to provide consumers with new ways to eat healthy, as this refrigerated yogurt is fortified with calcium, iron, zinc, and vitamin D, and has no wheat, oats, barley, rye or gluten. High Calcium; High Minerals; High Vitamins; Kids; No Gluten; No Wheat. Pasteurized Whole Milk; Strawberry Mix; Sugar; Strawberries; JMAF; Calcium Citrate; Modified Starch; Zinc Gluconate; Ferrous Gluconate; Vitamin A; Vitamin D; Folic Acid; Xanthan Gum; Citric Acid; Potassium Sorbate; Color; Artificial Aroma; Whole Milk Powder; Cream; Concentrated Lactic Proteins; Gelatin; Natural Red Color; Natural Strawberry Flavor. 197.00mg Calcium; 113.00kcal Calories; 16.00g Carbohydrates; 0.00g Fiber; 1.50mg Iron; 4.80g Protein; 2.20g Saturated Fat; 105g Serving Size; 1 Servings Per Package; 60.00mg Sodium; 3.30g Total Fat; 0.00g Trans Fat; 1.20mg Zinc; 6.00g Sugar; 2.50g Total Fat (Source: Datamonitor Consumer, Product Launch Analytics)


http://www.dairyfoods.com/articles/91206-dannon-and-evolution-fresh-partner-to-create-greek-yogurt-products


Low-fat yogurt, free-from sugar (Thailand) In Thailand, CP-Meiji Co., Ltd. has launched a new Low Fat Yogurt under the Meiji brand name. Available in a 500g plastic tub sold at 49.00 THB, the product is claimed to be free from added sucrose. Yogurt for cooking is not common in Thailand, illustrating how the Westernization of cooking practices is gaining ground in Asia. Additionally, this product is meeting the demand for health oriented individuals. 95.00kcal Calories; 11.00g Carbohydrates; 5.00mg Cholesterol; 0.00g Fiber; 6.00g Protein; 2.00g Saturated Fat; 140g Serving Size; Servings Per Package; 90.00mg Sodium. (Source: Datamonitor Consumer, Product Launch Analytics)

Herb-infused yogurt (Russia) In Russia, Ostankinskiy Molochnyi Kombinat OOO has recently launched a new Yogurt under the Ostankinskoe Zhivo brand name. Sold in a 180g plastic cup for 25.3 RUB, it is available in three varieties: Zelen (Fresh Herbs), Provanskie Travy (Provencale Herbs) and Italyanskie Travy (Italian Herbs). According to manufacurer, the product is "completely natural" and it was developed to be used in salads as a healthier alternative to the traditional Russian salad dressings such as sour cream and mayonnaise. The new range could appeal to the consumers who are trying to follow healthy diet and demand products that suit 'healthy' criteria. Natural. Milk; Dill; Parsley; Salt; Pectin; Concentrated Lemon Juice; Natural Flavor; Yeast. 102.00kcal Calories; 6.70g Carbohydrates; 3.00g Protein; 100g Serving Size; 1.8 Servings Per Package; 7.00g Total Fat (Source: Datamonitor Consumer, Product Launch Analytics)

Lactose-free yogurt drink (Austria) In Austria, Die Privatmolkerei Bauer has unveiled its Papaya-Maracuja (Papaya-Passionfruit) variety of Der Laktosefreie Joghurtdrink (The Lactose Free Yogurt Drink) under the Bauer banner. Presented in a 250g plastic

bottle, the drink is priced at 0.79 EUR and is claimed to contain no artificial color or preservatives. The drink provides those consumers avoiding lactose with a milk alternative as following a lactose free diet continues to gain popularity amongst consumers hoping to straighten out any health concerns in their diets. No Artificial Color; No Lactose; No Preservatives. Yogurt; Wate; Papaya; Sugar; Passionfruit Juice Concentrate; Modified Starch; Color; Vegetable Concentrate; Carrot Coloring; Natural Flavor; Citric Acid; Carob Bean Gum; Lactase 84.00kcal Calories; 13.20g Carbohydrates; 2.60g Protein; 0.08g Salt; 1.60g Saturated Fat; 100g Serving Size; Servings Per Package; 13.20g Sugar; 2.30g Total Fat (Source: Datamonitor Consumer, Product Launch Analytics)

Pot-set bio-yogurt (Russia) In Russia, Kompaniya Yunimilk AO has recently launched a new Termostatnyi Bioyogurt (Thermostatic Bioyoghurt) under the Danone Aktivia Termostatnaya. It is made by a special technology: the product ferments directly in a cup at the optimum temperature, without any other actions. This gentle production technology allows it to have "an incredibly delicate texture and flavor". The product also claims to contribute to a better digestive health, which can appeal to consumers with health attentiveness, with better understanding of the link between diet and



health, and consumers who demand quick-fix solutions. It is sold in a 170g plastic cup for 28.00 RUB. Milk; Skim Milk; Cream; Skimmed Milk Powder; Yogurt Culture; Actiregularis. 65.00kcal Calories; 4.80g Carbohydrates; 3.50g Protein; 100g Serving Size; 1.7 Servings Per Package; 3.50g Total Fat (Source: Datamonitor Consumer, Product Launch Analytics)

Icelandic style yogurt (US) According to a recent review published in the European Journal of Nutrition, full-fat dairy is no more likely to cause cardiovascular disease or type 2 diabetes than low fat (time.com). This information may support the need for new flavors of whole-milk yogurts on the market, an area that has typically been filled with low and zero fat options. Four new flavors of Icelandic Style Skyr Strained Whole-Milk Yogurt that may see success with those who appreciate the taste and texture of a full fat yogurt are Fig & Lemon Zest, Mixed Berries, Vanilla, and Plain. According to company literature, Siggi's skyr follows basic Scandinavian dairy traditions and is free from artificial sweeteners and artificial growth hormones. This line featuring 4% milkfat has recently been added to the Siggi's brand range in the USA and carries a price of 1.79 USD per 4.4 oz. plastic cup. Icelandic Milk & Skyr Corp. handles the distribution. High Protein; Natural; No Added Hormones; No Artificial Color; No Gluten; No High Fructose Corn Syrup (HFCS); No Preservatives. Pasteurized Whole Milk; Pasteurized Cream; Fruit; Figs; Lemon Zest; Lemon Juice; Cane Sugar; Fruit Pectin; Live Active Cultures. 120.00cal Calories; 9.00g Carbohydrates; 25.00mg Cholesterol; 0.00g Fiber; 10.00g Protein; 3.00g Saturated Fat; 1 container (125g) Serving Size; 1 Servings Per Package; 40.00mg Sodium; 8.00g Sugar; 5.00g Total Fat; 0.00g Trans Fat (Source: Datamonitor Consumer, Product Launch Analytics)

Greek yogurt with separate fruit compartment (Estonia, Latvia, Sweden) A new Greeka Jogurt (Greek Yogurt) has launched on the market in Estonia, Latvia, and Sweden under the Farmi brand name. Manufactured by AS Maag Piimatootus, it is available in three variants presented in

plastic cups with Strawberry Jam (150g), with Raspberry-Blueberry Jam 9150g), and Plain (370g). According to the manufacturer, "these products can be called clean label products as no thickening agents or stabilisers are used to make the yoghurt. The technology gives the yogurt a creamy texture and the taste is rich, fresh, clean and acidic." As the Greek yogurt trend is starting to fade in the US due to intense competition, other geographical regions like Europe are becoming the target markets for new product launches. Voted as the best Estonian best food product of 2014, this debut is likely to a large amount of consumer interest.

(Source: Datamonitor Consumer, Product Launch Analytics)



Greek snacking yogurt with peanut butter (US) With the Greek yogurt market reaching maturity, Chobani, LLC is seeking new ways to entice consumers and avenues for growth. Its latest range of Greek Yogurt marketed under the Chobani Flip consists of side-by-side compartments, one containing yogurt and the other featuring the mix-ins. Shoppers can choose between the following variants: Coffee Break Bliss (with biscotti pieces and chocolate), Peanut Butter Dream (with honey-roasted peanuts, peanut butter clusters and milk chocolate) and Strawberry Summer Crisp (graham crackers and white chocolate). Flagged as natural, high in protein, low in fat and sugar, this new range targets individuals who have adopted the "healthy snacking" trend. High Protein; Low Fat; Low Sugar; Natural (Source: Datamonitor Consumer, Product Launch Analytics)

Yogurt with M&M candy pieces (Canada) Danone YoCrunch M&M's Vanilla Yogurt is a cobranded yogurt featuring M&M's candy pieces. It is distributed in Canada by Danone Inc. as two plastic cups of vanilla yogurt with M&M candy pieces stored in

a clear plastic lid, allowing consumers the ability to add as desired. Two cups in a paperboard sleeve retail for 2.97 CAD. When two successful brands collaborate on a product launch, they stand success with their own trusted customer base as well as each other's. In this case, the addition of M&M's candy positions the yogurt additionally as a dessert, as well as a healthy snack option. Cobranded; Double Trademark. Skim Milk; Sugar; Modified Milk Ingredients; Cream;

Water; Modified Corn Starch; Pectin; Natural Flavor; Active Bacterial Cultures; Lemon Juice Concentrate; Sodium Citrate; Vitamin D3; Vitamin D Fortified Skim Milk; Milk Chocolate; Chocolate; Milk Ingredients; Cocoa Butter; Lactose; Soy Lecithin; Salt; Artificial Flavor; Corn Syrup; Corn Starch; Artificial Color; Tartazine; Dextrin. 180.00cal Calories; 30.00g Carbohydrates; 10.00mg Cholesterol; 0.00g Fiber; 5.00g Protein; 3.00g Saturated Fat; Per 143 g Serving Size; Servings Per Package; 70.00mg Sodium; 24.00g Sugar; 4.50g Total Fat; 0.00g Trans Fat (Source: Datamonitor Consumer, Product Launch Analytics)

Lactose-free yogurt (Turkey) Turkish brand Pinar Denge ('Pinar Balance') has released in the country a Laktozsuz Yogurt (Lactose-free Yogurt) that could respond to the needs of both "forced" lactose avoiders (consumers allergic to lactose) and "chosen" avoiders (health-minded consumers). The percentage of respondents in Turkey to Datamonitor Consumer's global survey, 2014, who were very or extremely concerned about lactose intolerance was relatively low at 8%, however, the growing group of healthy eaters could create opportunities beyond this for no-lactose products. The yogurt contains 4.5% milk protein and 1.5% milk fat, as specified on the front of the cup. No Lactose. Pasteurized Semi-Skimmed Cow's Milk; Yogurt Culture; Lactase Enzyme 184.00mg Calcium; 63.50kcal Calories; 8.00g Carbohydrates; 4.50g Protein; 100g Serving Size; Servings Per Package; 1.50g Total Fat (Source: Datamonitor Consumer, Product Launch Analytics)



Breakfast yogurt with ready to eat cereals (Spain) In order to provide new sensory experiences to consumers in the dairy segment, Montero Alimentacion S.L. has launched a new Yogur (Yogurt) with con Chiquilin Ositos Sabor Choco (Chiquilin branded Chocolate

Bear-Shaped Cookies) under the Reina brand name. Reina is a well-known brand, popular for its range of chilled desserts that now comes into the yogurt segment with a product that includes Chiquilin branded Ositos (little bears), cereal-based cookies positioned as ready-to-eat breakfast cereal. This combination associates the yogurt with the healthy properties, high-in-vitamins, of breakfast cereals, and makes it more recognizable because of the peculiar shape of the cookies, differentiating it from similar items on the shelf. 270g of product (2x125g of yogurt and 2x10g of chocolate cookies) retail for 1.45 EUR. Double Trademark. Yogurt; Whole Milk; Skimmed Milk

Powder; Sugar; Whole Milk Powder; Dairy Cultures; Chocolate Cookies; Wheat Flour; Rice Flour; Oat Flour; Barley Flour; Rye Flour; High Oleic Sunflower Oil; High Oleic Palm Oil; Skimmed Cocoa Powder; Honey; Raising Agent Ammonium Bicarbonate; Raising Agent Sodium Bicarbonate; Wheat Bran; Salt; Dextrose; Milk Powder; Calcium; Phosphorus; Flavors; Emulsifier Soy Lecithin; Lactose; Milk Protein; Antioxidant E304; Antioxidant E305; Vitamin D; Iron. 115.00kcal Calories; 16.00g Carbohydrates; 4.20g Protein; 0.30g Salt; 1.40g Saturated Fat; 100g Serving Size; Servings Per Package; 8.20g Sugar; 3.60g Total Fat (Source: Datamonitor Consumer, Product Launch Analytics)

Flavoured Kefir smoothie (UK) In the United Kingdom, Bio-tiful Dairy Ltd hasrecently launched a new Kefir Smoothie, marketed under the Biotiful Dairy brand name. It is available in two flavors: Honey & Mint and Cherry. Both are sold in 250ml plastic bottles for 1.99 GBP and are suitable for vegetarians, gluten-free and are naturally low in lactose, making them an option for those who are lactose-intolerant. These milk drinks are formulated with vitmins, minerals, no artificial sweeteners or preservatives, and, according to manufacturer, they help with digestion, immune system, energy levels, weight management, and healthy skin and bones. The product's health attributes might strongly resonate with modern cosumer, who has an increased interest in digestive health and overall fascination with products tied to physical well-being. Two interesting flavors also reflect on a desire among consumers to experiment with new and different flavors and experiences. High Minerals; High Vitamins; Low Lactose; No Artificial Sweeteners; No Gluten; No Preservatives; Organic; Vegetarian. Milk; Live Kefir Cultures. 68.00kcal Calories; 8.00g Carbohydrates; < 0.50g Fiber; 2.70g Protein; 1.90g Saturated Fat; 100ml Serving Size; Servings Per Package; < 0.50g Sodium; 8.00g Sugar; 2.80g Total Fat (Source: Datamonitor Consumer, Product Launch Analytics)



Coffee flavoured yogurt drink (France) Consumers in France can purchase a new Yaourt a Boire (Drink Yogurt) in a Parfum Cafe (Coffee Flavor) marketed under the Yoplait Yop & Go! brand name. Made for the on-the-go consumption, the yogurt can be

kept out of the fridge for 8 hours. It is offered as 4 x 250g oversleeved plastic bottles priced at 2.56 EUR and is claimed to be source of calcium, made with natural flavors, and free from artificial colors. In order to stand out from the usual flavors, thebrand is using the coffee flavor to cater to different taste buds. This new variant is likely to please to the 34% of French consumers who think that coffee would make them feel more energetic (Datamonitor Consumer Q2 France Survey, 2015). High Calcium; No Artificial Color; No Artificial Flavor Skimmed Milk From Concentrate; Sugar; Glucose-Fructose Syrup; Cream; Natural Flavor; Concentrated Milk Minerals; Lactic Acid Bacteria. 120.00mg Calcium; 72.00kcal Calories;

11.20g Carbohydrates; < 0.10g Fiber; 2.80g Protein; 0.12g Salt; 0.90g Saturated Fat; 100g Serving Size; Servings Per Package; 10.90g Sugar; 1.30g Total Fat (Source: Datamonitor Consumer, Product Launch Analytics)

Kids drinking yogurt (China) Now on sale in China is Fengwei Fajiaoru (Yoghurt) under the Yili QQ Xing Youji ('Yili QQ Star Organic') brand. Manufactured by Tianjin Yili Dairy Products Co., Ltd., the halal certified product is suitable for kids aged three years or above, and sold in a 200g paperboard resealable drink box for 8.20 CNY. Organic food and drink products for kids are likely to be favored by Chinese parents, who would like to make sure safety and quality as much as possible due to the increasing concern over product safety in the country. Kids; Organic Organic Raw Milk; Organic Sugar; Concentrated Milk Protein; Thermophilus; Lactobacillus Acidophilus; Bifidobacterium Lactis; Bifidobacterium Longum; Lactococcus Lactis Subsp.Cremoris; Lactococcus Lactis Subsp.Lactis 85.00mg Calcium; 393.00kj Calories; 12.50g Carbohydrates; 3.20g Protein; 100g Serving Size; Servings Per Package; 70.00mg Sodium; 3.40g Total Fat (Source: Datamonitor Consumer, Product Launch Analytics)

Yogurt with Goji berry and cherry (China) Qinghai Xiaoxiniu Bio-Dairy Co., Ltd. has recently extended its Xianlaoru Fajiaoru (Fresh Yogurt) line in China with a Gouqi Yingtao (Goji Berry & Cherry) flavor. Marketed as part of the Xiaoxiniu Qingzang Renjia

('Xiaoxiniu Tibetan Family') range, the halal certified product is made with milk sourced from Tibetan Plateau, China, containing five types of probiotics with no preservatives. Available in a 140g plastic cup for 6.90 CNY. Here the use of a traditional superfood i.e. goji berry does not only provide a new sensory experience, but also increase the product's health appeal. Fresh; No Preservatives Raw Milk; White Granulated Sugar; Goji Berries; Cherry Jam; Condensed Milk; Light Cream; Whey Protein; Acetylated Distarch Adipate; Pectin; Agar; Glyceryl

Monostearate; Food Flavor; Lactobacillus Bulgaricus; Bifidobacterium; Lactobacillus Acidophilus; Lactobacillus Paracasei 408.00kj Calories; 12.00g Carbohydrates; 3.10g Protein; 100g Serving Size; Servings Per Package; 100.00mg Sodium; 4.10g Total Fat (Source: Datamonitor Consumer, Product Launch Analytics)



Probiotic yogurt drink (China) Xi'an Dongfang Milk Industry Co., Ltd. has recently introduced Duoxian branded Yishengjun Suanniuna (Probiotics Yogurt Drink) to consumers in China. The Yuanwei (Plain Flavored) product is halal-certified, and

sold in a 200g paperboard drink box for 3.50 CNY. The rise in profile of probiotics has led to the increase of such claims in food and drink products. This is the industry's response to the rising awareness of the positive benefits of probiotics. Raw Milk; White Granulated Sugar; Concentrated Milk Protein; Dehydrated Cream; Thermophilus; Lactobacillus Bulgaricus; Lactobacillus Acidophilus; Gelatin; Diacetyl Tartaric Acid Ester Of Mono And Diglycerides Of Fatty Acids; Pectin; Acesulfame; Food Flavor 339.00kj Calories; 10.50g Carbohydrates; 2.60g Protein; 100g Serving Size; Servings Per Package; 58.00mg Sodium; 2.90g Total Fat (Source: Datamonitor Consumer)

Low-calorie Greek yogurt (US) In the USA, Muller Quaker Dairy LLC has started to distribute a new range of Greek Yogurt under the Muller Greek 100 brand name. Available in Black Cherry & Pomegranate, Strawberry, Peach & Passionfruit, and Blackberry & Raspberry flavors, the product comes in a 5.3 oz. plastic cup for 1.18 USD. Each non-fat yogurt contains 100 calories, 12 to 13 grams of sugar and 10 grams of protein per 5.3-ounce serving. The yogurt is further claimed to be free from high-fructose corn syrup or artificial flavors and ingredients. To stand out in the mature Greek yogurt market, the brand is positioning its line as low in calories rather than the traditional high protein/low in fat arguments, and is targeting shoppers embracing the "healthy snacking" trend. Containing fruit mix in, this new release might attract 41% of consumers who globally find a product that is customized/personalized more appealing. This is particularly true of young shoppers, with 46% of people between 15-34 years old saying that customization can influence their buying preferences. (Datamonitor Consumer's global survey, "Lifestyle & shopping", 2014) High Protein; Low Calories; No Artificial Color; No Fat; No High Fructose Corn Syrup (HFCS) Cultured Pasteurized Grade A Nonfat Milk; Milk Protein Concentrate; Whey Protein Concentrate; Kosher Gelatin; Natural Flavor; Sucralose; Black Cherries; Water; Sugar; Pomegranate Concentrate; Locust Bean Gum; Pectin; Citric Acid; Hibiscus; Carrot Juice Concentrate; Guar Gum. 100.00kcal Calories; 15.00g Carbohydrates; 10.00mg Cholesterol; < 1.00g Fiber; 10.00g Protein; 0.00g Saturated Fat; 150g Serving Size; Servings Per Package; 95.00mg Sodium; 12.00g Sugar; 0.00g Total Fat; 0.00g Trans Fat (Source: Datamonitor Consumer, Product Launch Analytics)

Greek-style probiotic yogurt (Australia) In Australia, a new Greek Style Yoghurt in a Natural variety has been recently launched under the Danone

Activia Pure brand name. It is presented in a 4x125g overleeved plastic cups priced at 4.49 AUD. Said to contain live cultures and bifidus actiregularis and made with 100% fresh Aussie farmer milk, the product is tapping into the greek yoghurt trend. Although the rapid growth trend is mostly happening in North America, greek and greek-style products are still significant in Australasia, an area which is registering growth thanks to the consumer's perception of greek yoghurt as a vehicle for health



combined with its thick and creamy taste. Milk; Milk Solids; Cream; Live Active Cultures; Bifidobacterium; I-2494; Streptococcus Thermophilus; Lactococcus Lactis; Lactobacillus Bulgaricus. 156.00mg Calcium; 345.00kcal Calories; 6.50g Carbohydrates; 6.20g Protein; 2.40g Saturated Fat; 125g Serving Size; 4 Servings Per Package; 78.00mg Sodium; 6.50g Sugar; 3.50g Total Fat (Source: Datamonitor Consumer)

Apple and Rhubarb yogurt (Australia) Marketed under Gippsland Dairy brand name, a new Twist Yogurt in an Apple & Rhubarb has been released in Australia. It is offered in a 720g plastic cup priced at 6.99 AUD. Gippsland Dairy handles its

manufacturing. Since sales of food products with a gluten-free label have doubled, producers are meeting this consumer's demand in order to keep fueling yogurt growth opportunities. 155.00mg Calcium; 628.00kj Calories; 19.00g Carbohydrates; 5.20g Protein; 3.80g Saturated Fat; 90g Serving Size; 8 Servings Per Package; 51.00mg Sodium; 17.80g Sugar; 5.80g Total Fat (Source: Datamonitor Consumer, Product Launch Analytics)

Moo Everyday Mango Yogurt (Australia) We’ve combined our NEW MOO Yoghurt with crunchy, Australian made muesli and real mangoes to create MOO Everyday Mango Yoghurt! Yoghurt contains 47% less sugar* made using real fruit muesli sealed separately for extra crunch! a good source of protein per serving INGREDIENTS: Yoghurt: (Skim Milk Concentrate, Full Cream Milk Concentrate, Milk Solids, Fructose, Pectin and Cultures), Mango 10%: (Mango Puree (300, 330), Xanthan (415)), Toasted Muesli 9%: (Rolled Oats, Sunflower Seeds, Pepitas, Cranberries, Sultanas, Dried Apple Flakes, Currants, Brown Sugar, Sunflower Oil)...... Read

Chobani Indulgent Dulce de Leche and Dark Chocolate Greek Yogurt (US) Made with 100% natural ingredients, the richest dark chocolate and creamiest yogurt, the new Chobani Indulgent™ is so decadent and silky, you’ll remember to save room for dessert. About Chobani® Greek yogurt: Only natural ingredients that are not genetically modified (non-GMO), No artificial flavors or sweeteners, No preservatives,Made with milk from cows not treated with hormones like rBST, Includes live & active cultures, Three types of probiotics, Gluten free, Kosher certified, Vegetarian friendly, Less than 5% lactose Ingredients: Yogurt (Cultured Pasteurized Nonfat Milk, Cream, Live and Active Cultures: S. Thermophilus, L. Bulgaricus, L. Acidophilus, Bifidus and L. Casei), Evaporated Cane Juice, Sweetened Condensed Milk, Chocolate, Cocoa Butter, Fruit Juice Concentrate (For Color), Natural Flavors, Pectin, Locust Bean Gum, Guar Gum. ........ Read



http://trndmonitor.com/dairy-spotlight-moo-everyday-mango-yogurt/

http://trndmonitor.com/dairy-spotlight-chobani-indulgent-dulce-de-leche-and-dark-chocolate-greek-yogurt/


Cheese & Cheese Products

Mini Mozarella cheese balls (Poland) According to Datamonitor Consumer's Q4 global survey, 2014, Italian cuisine is the most popular foreign cuisine in Poland, with 36% of consumers stating they eat Italian dishes on a regular basis. In order to

capitalize on this preference, Zott Polska Sp. z.o.o. has launched a new variant of Mini Mozzarella Cheese Balls marketed under the Zottarella brand name. Now available in Peperoncini (peperoncino is an Italian term for chili peppers, especially popular in the Calabria region of Italy), the product is tagged as free from GMO and presented in 150g plastic cups. It is marketed as suitable for Italian-inspired dishes as well as a snack on its own, which further extends its appeal, as 88% of Polish consumers admit to snack on cheese, as pointed out in the same survey. (Source: Datamonitor Consumer, Product Launch Analytics)

Chilli flavoured processed cheese (Saudi Arabia) New to consumers in Saudi Arabia is a Processed Cheese in a Chili Pepper flavor marketed under the Pride brand name. The product comes in a 125g plastic tub priced at 4.00 SAR. Datamonitor Consumer found that increasingly number of chili flavored food products were launched in the Saudi market (e.g. Goody chili mayo accession no.972964, and Sunbites red chili bread bites accession no.943552), which indicates that this spicy flavor might have a big potential to grow in this market. The Packaging states "Saudi brand" which reinforces the success chances of this product as 70% of Saudi consumers said that they would prefer to buy foods from local brands, According to Datamonitor Consumer’s Q4 global survey,2014. Cheese; Pasteurised Cow's Milk; Lactic Cultures; Salt; Microbial Rennet; Skimmed Milk Powder; Vegetable Fat; E452; E450; E339; E331; Red Chili Pepper; E415; E410; E407; Potassium Sorbate; Nisin (Source: Datamonitor Consumer, Product Launch Analytics)

Spreadable Mousse cheese (Spain) In order to premiumize Philadelphia's traditional spreadable cheese, Mondelez Espana Commercial S.L. has released in Spain a new Philadelphia Sensations range, which transforms the product in a mousse that

includes premium flavors such as Trufa (Truffle). This new Queso para Untar Mousse (Spreadable Mousse Cheese) is targeting dinner time, a moment when consumers feel more indulgent according to the manufacturer (Canaldis.com, 2015). Philadelphia is a well-established brand in the Spanish market, this factor together with the curiosity that a truffle flavored cheese can awake on adventurous consumers can motivate Spanish consumers to try this new option, as according to Datamonitor Consumer's Q2 Global Survey 2015) curiosity is the main motivation for 70% of Spaniards to try new flavors, and brand trust and familiarity also play

an important role in flavor experimentation for 18% of shoppers. Milk; Cream; Truffle Preparation; Chopped Mushrooms; Agaricus Bisporus; Craterellus Cornucopioides; Sunflower Oil; Salt; Parsley; Vegetable Fiber; Rice Starch; Garlic; Tuber Aestivum; Acidulant Citric Acid; Flavors; Preservative Potassium Sorbate; Black



Pepper; Stabilizer Xanthan Gum; Gelatin; stabilizer guar gum; E94. 260.00kcal Calories; 2.60g Carbohydrates; 0.20g Fiber; 6.30g Protein; 1.10g Salt; 16.00g Saturated Fat; 100g Serving Size; Servings Per Package; 2.60g Sugar; 25.00g Total Fat (Source: Datamonitor Consumer, Product Launch Analytics)

Snacking cheese (Spain) As 71% of Spanish consumers snack on cheese outside of the main meal (Datamonitor Consumer's Q4 Global Survey, 2014), they can be interested in the reported product. This consists of a Queso Tierno Graso

(Fat Soft Cheese) designed for snacking, marketed under the El Ventero Picoteo para Llevar ('El Ventero On-The-Go Nibbles") banner and released by the cheese producer Lactalis Forlasa S.L.U. Available in Spain, the cheese comes in individually wrapped sticks, easier to carry, and it is marketed as perfect for snacking at home - "cheese nibbles at home for the whole family," at school - to snack during playtime; and at work "for a midday break." Pasteurized Cow's Milk; Salt; Dairy Cultures; Preservative E252 780.00mg Calcium; 250.00kcal Calories; < 0.50g Carbohydrates; 25.00g Protein; 1.60g Salt; 18.00g Saturated Fat; 100g Serving Size; Servings Per Package; < 0.50g Sugar; 26.00g Total Fat (Source: Datamonitor Consumer, Product Launch Analytics)

Buffalo Mozzarella cheese (Colombia) In Colombia, Lacto Life has rolled out a new Bocconcini de Bufala (Buffalo Mozzarella Cheese) under the Delizie Italiane Originali ('Original Italian Delights') label. According to pack copy, this is a fat-rich, semi-soft, fresh cheese. The main difference between cow's milk mozzarella and buffalo is that the latter is tasty but much more nutritious as it concentrates as much fat, protein, and lactose as the first, but its energy and nutritional value is higher. Its high content of protein (more than 21% per 100 grams of product) and lactic flora, vitamins and minerals, (is rich in calcium and phosphorus), makes this product suitable for consumers looking for nutritionally-rich diets, although it is high in fat, so it is not recommended for those on slimming diets. Buffalo Whole Pasteurized Milk; Pasteurized Water; Sacarose; Sodium Chloride; Calcium Chloride; Lactic Cultures; Rennet 56.00kcal Calories; 0.00g Carbohydrates; 5.00mg Cholesterol; 3.00g Protein; 25.00g Saturated Fat; 20g Serving Size; Servings Per Package; 30.00mg Sodium; 0.00g Sugar; 5.00g Total Fat; 0.00g Trans Fat (Source: Datamonitor Consumer, Product Launch Analytics)

Lactose-free Mozzarella cheese (Spain) Despite the fact that only 19% of Spanish consumers say they are very/extremely concerned about lactose intolerance (Datamonitor Consumer's Global Survey, 2014), recent figures suggest that between 35% and 50% of Spanish population can be affected by the condition, although symptoms may vary from one person to another (20Minutos, 2015). This factor may have encouraged Lacteas Flor de Burgos, S.L. to release a Fresh Bocconcino Mozzarella (Bocconcino is a small mozzarella cheese with the size of an egg) in a new Sin Lactosa (Lactose Free) option. Marketed under the Flor de Burgos brand name, the product is tagged as



gluten-free and sells in 250g plastic bags for 1.20 EUR. Fresh; No Gluten; No Lactose. Pasteurized Cow's Milk; Acidity Regulator Citric Acid; Salt; Rennet. 203.00kcal Calories; 1.00g Carbohydrates; 16.00g Protein; 1.00g Salt; 14.50g Saturated Fat; 100g Serving Size; Servings Per Package; 0.80g Sugar; 15.00g Total Fat. (Source: Datamonitor Consumer, Product Launch Analytics)

Cottage cheese with fruits (US) In the USA, Smith Dairy Products Co. has unveiled a new line of Fine Curd Cottage Cheese under the Artisa brand name. Available in Raspberry Pomegranate, Pineapple, Strawberry, Wild Berry, Peach and Apple

Cinnamon flavors, the product comes in a 5.3 oz. transparent single-serve cup sold at 1.49 USD. The product is described as an artisan-style cottage cheese with a unique fine curd that's 50% smaller than standard small curd size. It is hand crafted using traditional artisan processes and locally sourced ingredients. The product is further flagged as high in protein, low in fat, natural, free from gluten and high fructose corn syrup (HFCS). Cottage cheese is returning to the

front amid the current craze for protein we have been observing over the past years, especially with the success of Greek yogurt. The inclusion of fruit and the unique texture provides consumers with a multiple sensory stimuli that heighten their experimentation. Such launch can trigger creativity among dairy processors and boost the demand for similar products. High Protein; Low Fat; Natural; No Gluten; No High Fructose Corn Syrup (HFCS) (Source: Datamonitor Consumer, Product Launch Analytics)

Goat’s cheese (Australia) Marketed under the Coles Finest own label brand name, a new Australian Goats' Cheese in a Italian Black Truffle flavor has been launched on the market in Australia. The new processed cheese is offered in an overwrapped plastic tray of 120g priced at 8.40 AUD. Coles Finest is said to be "a harmony of classic culinary techniques, superior ingredients and a commitment to first-class quality," and this product launch is aiming to engage individuals interested in provenance and use of local ingredients (localism trend.) The product also helps positioning and upgrading the private label brand in consumer's mind. Private Label. Goat's Milk; Water; Milk Solids; Black Truffle Sauce; Champignon Mushrooms; Black Olives; Bread Crumbs; Wheat; Gluten; Black Truffle; Corn Starch; Garlic; White Pepper; Flavors; Anchovy Paste; Fish; Olive Oil; Salt; Cultures; Enzymes; Vegetarian Rennet 212.00kj Calories; 1.50g Carbohydrates; 3.30g Protein; 2.20g Saturated Fat; 20g Serving Size; 6 Servings Per Package; 138.00mg Sodium; 0.40g Sugar; 3.50g Total Fat (Source: Datamonitor Consumer, Product Launch Analytics)




Miscellaneous Products & Innovations

Lactose-free cream (Brazil) In Brazil, Laticinios Verde Campo Ltda. has recently launched Creme de Leite Pasteurizado para Dietas Com Restricao de Lactose (Pasteurized Cream for Lactose Restriction Diets) marketed under the Verde Campo LacFree banner. It is offered in a plastic bottle of 500g priced at 14.99 BRL. The bottle is tagged as "Zero % lactose" and is said to be the first whipping cream for lactose intolerants on the Brazilian market. Brazil as an emerging market is experiencing current growth of various health and eating-related behaviours. Lactose free products as the item featured are proliferating along with gluten free diets, both getting immensely popular as main trends among consumers in Brazil. 50.00kcal Calories; 0.60g Carbohydrates; 0.00g Fiber; 0.00g Protein; 3.50g Saturated Fat; 15g Serving Size; Servings Per Package; 7.80mg Sodium; 5.30g Total Fat; 0.00g Trans Fat; 45.00mg Vitamin A; 0.10mg Vitamin B1 / Thiamin; 0.18mcg Vitamin B12; 0.10g Vitamin B2 / Riboflavin; 0.40g Vitamin B5 / Pantothenic Acid; 0.10g Vitamin B6; 3.20mcg Vitamin B9 / Folic Acid; 3.60g Vitamin C / Ascorbic Acid (Source: Datamonitor Consumer, Product Launch Analytics)

Whole milk powder with added vitamins (Colombia) In Colombia, Parmalat Colombia Ltda. is distributing a new Leche en Polvo Entera (Whole Milk Powder) with Vitamina C & Zinc (Vitamin C & Zinc) under the Parmalat Inmune+ trademark. According to pack copy, the

product is a high source of zinc and is enriched with vitamins A, D, C, B6, B9, B12, and E. This product is likely to attract those with a weak immune system, looking for a boost of minerals and vitamins. Products with added vitamins and minerals are gaining preference by consumers, something that is probably linked to busy lifestyles, as the top two present and future global health concerns are tiredness/fatigue and stress (both 64%), according to Datamonitor Consumer's global survey, 2014. This aspect is likely to continue to open up opportunities in the market for products that boost energy and improve the immune system. High Minerals; High Vitamins. Sanitized Whole Milk; Soy Lecithin; Sodium Tripolyphosphate; Vitamin A; Vitamin D; Vitamin C; Folic Acid; Vitamin B6; Vitamin E; Vitamin B12; Zinc 140.00kcal Calories; 10.00g Carbohydrates; 30.00mg

Cholesterol; 0.00g Fiber; 8.00g Protein; 5.00g Saturated Fat; 30g Serving Size; Servings Per Package; 95.00g Sodium; 10.00g Sugar; 8.00g Total Fat; 0.00g Trans Fat; 3.90mg Vitamin A; 1.00g Vitamin B1 / Thiamin; 3.90mg Zinc (Source: Datamonitor Consumer, Product Launch Analytics)



High protein smoothie (US) Strawberry is the newest addition to the B'More Organic Skyr Smoothie line available in the USA from B'More Organic. This traditional flavor, reminiscent of summertime, it targeted towards a new audience - kids. The "Icelandic-style skyr smoothie" is made with milk from organic, grass fed family farms, has no added sugar, and provides 36g of protein per bottle. It is packaged in a 16 fl. oz. plastic bottle. This new variety should resonate well with health-conscious consumers of all ages. High Protein; Kids; No Added Sugar; Organic (Source: Datamonitor Consumer, Product Launch Analytics)

Low-calorie cream (Argentina) La Serenisima Crema (Cream) comes in a new Light version that is produced and marketed in Argentina by Mastellone Hnos. S.A. The refrigerated product is sold in a 200cm3 plastic tub for 14.00 ARS. Made with

dairy milk, it is a source of vitamins A & E, has 27% less fat and 25% less calories than the traditional version, is officially free from bruselisis and tuberculosis, and is claimed to be suitable for celiacs. By offering this light version with its halo of healthy benefits, allergenic consumers can enjoy the cream for a variety of uses. High Vitamins; Low Calories; Low Fat. Milk Cream; Lactic Solids; Microcrystalline Cellulose; Xanthan Gum; Sodium Citrate; Tripolyphosphate; Vitamin A; Vitamin E. 44.00kcal Calories; 0.40g Carbohydrates; 0.00g Fiber; 0.30g Protein; 2.90g Saturated Fat; 15ml - 1 tbsp Serving Size; Servings Per Package; 3.80mg Sodium; 4.60g Total Fat; 0.00g Trans Fat; 87.00mcg Vitamin A; 1.50mg Vitamin E / Tocopherol (Source: Datamonitor Consumer)

High protein functional drink (US) In the USA, 29.1 million people, or 9.3% of the population, have diabetes, with 21.0 million diagnosed and 8.1 million undiagnosed, leaving a large market opportunity for products targeted toward diabetics. The Level Life range is designed to help support blood sugar levels and as part of the line four flavors of Protein Shake have been made available on the USA market. Milk Chocolate, Classic Vanilla, Rich Caramel, and Strawberry Creme are each gluten free and said to have 15g of protein, 1g sugar, and 4 net carbs per 11 fl. oz. shake. Level Foods LLC distributes the snack or meal replacement beverage in 4-count sleeves for a price of 7.99 USD. According to pack copy, the shakes, when followed with the Life Level Program, will support healthy blood sugar, fight hunger, help control carbs, and offer incredible taste and nutrition. High Protein; Low Carbohydrates; Low Glycemic; Low Sugar; No Gluten. Filtered Water; Diafiltered Skim Milk; Proprietary Protein Blend; Milk Protein Concentrate; Soy Protein Isolate; Sunflower Oil; Safflower Oil; Canola Oil; Cocoa Processed With Alkali; Maltodextrin; Inulin; Vitamin A; Vitamin D3; Vitamin E Acetate; Biotin; Folic Acid; Niacinamide; D-Calcium Pantothenate; Thiamin; Vitamin B12; Riboflavin; Pyridoxine HCL; Vitamin C; Ferric Pyrophosphate; Sodium Selenite; Chromium Chloride; Dicalcium Phosphate; Lactase; Natural Flavor; Artificial Flavor; Glycerin; Cellulose Gel; Cellulose Gum; Acesulfame Potassium; Datem; Sucralose; Carrageenan; Salt. 170.00cal Calories; 10.00g Carbohydrates; 10.00mg Cholesterol; 6.00g Fiber; 380.00mg Potassium; 15.00g Protein; 2.00g Saturated Fat; 1 Shake 11 fl oz. Serving Size; 4 Servings Per Package; 290.00mg Sodium; 1.00g Sugar; 9.00g Total Fat; 0.00g Trans Fat (Source: Datamonitor Consumer)



Milk protein-cereals breakfast targeting women (Czech Republic) Artifex Instant s.r.o. has launched in the Czech Republic a Shape Protein Mash as part of a PROM-IN Women Line. The mash is a hot cereal, described as "a unique functional food of a new generation."

Especially suitable for slimming programs, it targets women specifically and features the indulgent taste of Chocolate & Coconut. 34% of 18-24 years old consumers in Europe use sports food at least once per week, with this ratio declining with progress of age (Datamonitor Consumer 's global survey 2014). As weight loss is a key motivator for sports nutrition users, segmenting the category into gender-related offerings could be promising in targeting young active consumers. Women. Porridge; Dairy Whey Protein Concentrate; Micellar Casein; Low Fat Cocoa Powder; Grated Coconuts; Guar Gum; Glutamine; MCT Oil; Chocolate Flavor; Acetyl Carnitine; Green Tea Extract; Steviol Glycosides; Sucralose. 345.00kcal Calories; 35.00g Carbohydrates; 10.00g Fiber; 32.00g Protein; 0.10g Salt; 9.00g Saturated Fat; 100g Serving Size; Servings Per Package; 3.00g Sugar; 12.00g Total Fat (Source: Datamonitor Consumer)

Cocoa drink with milk proteins, collagen and L-carnitine (Thailand) In Thailand, Phong Chitt Co., Ltd. has unveiled a new 3 in 1 Cocoa Drink with Collagen and L- Carnitine under the Cocoa Dutch brand name. The product comes in 5x18g plastic sachets within a plastic stand up pouch sold at 59.00 THB. Distributed by Berli Jucker Public Company Limited, it is flagged as free from sugar, cholesterol, and saturated fat. The Asia Pacific region has been leading the way for beauty drinks (cosmeticsdesign-asia.com, 2011), with consumers being more aware of the nutrients that can influence their appearance. Mixing Collagen and L- Carnitine - two well-known ingredients used in skincare, the product is speaking directly to female consumers seeking convenient, on-the-go options adapted to their beauty needs. High Collagen; No Cholesterol; No Saturated Fat; No Sugar Non-Dairy Creamer; Cocoa Powder; Skim Milk Powder; Natural Identical Flavor 80.00kcal Calories; 11.00g Carbohydrates; 0.00mg Cholesterol; 0.00g Fiber; 3.00g Protein; 0.00g Saturated Fat; 18g Serving Size; Servings Per Package; 0.00mg Sodium; 3.00g Sugar; 3.50g Total Fat (Source: Datamonitor Consumer, Product Launch Analytics)

Dairy-fruit juice smoothie (China) Xiamen Laosike Food Co., Ltd. has recently introduced Uncle Farm branded Guoshu Naini (Fruit & Vegetable Smoothie) to consumers in China. Enriched in dietary fiber, the product is said to blend with the richness of

100% New Zealand milk, and the freshness of fruit and vegetable to create different layers of flavor and deliver the combined health benefits. Manufactured by Xiamen Caozhitang Food Co., Ltd., it is available in a Pingguo Manyuemei (Apple & Cranberry) flavor, and sold in a 100g plastic resealable stand up pouch for 4.50 CNY. Datamonitor Consumer recently predicted that the protein trend would come to an end and the rise of fiber-enriched food and drink was likely to occur (Datamonitor Consumer Press Centre). Globally consumers aged 18-34 are most likely to be currently concerned about constipation (Datamonitor Consumer's global survey 2014), which would trigger more demand for fiber-



enriched products around the world. High Fiber. Water; Whole Milk Powder; White Granulated Sugar; Potato Powder; Concentrated Apple Juice; Hydrogenated Coconut Oil; Sodium Carboxymethylcellulose; Pectin; Xanthan Gum; Carrageenan; Locust Bean Gum; Glycerin; Citric Acid; Malic Acid; Sodium Citrate; Potassium Citrate; Potassium Sorbate; Food Flavor. 240.00kj Calories; 15.00g Carbohydrates; 1.00g Protein; 100g Serving Size; Servings Per Package; 67.00mg Sodium; 1.30g Total Fat; 0.00g Trans Fat (Source: Datamonitor Consumer, Product Launch Analytics)

Dairy dessert (France) The Mamie Nova Gourmand brand has recently been extended in France with the addition of a new Creme Dessert Saveur Pop Corn. The product comes in a 2 x 150g oversleeved cups priced at 1.35 EUR and

manufactured by Novandie S.A. Popcorn flavor is growing in the food category with products such as chocolate, ice cream and even unusual popcorn flavors (such as wasabi or tandoori yogurt). This limited edition launch is another illustration that shows how manufacturers can take inspiration from other categories by capitalizing on unexpected flavors. Besides, the black and gold packaging color which is quite rare in a dessert segment might help the product stand out from the shelf. (Source: Datamonitor Consumer, Product Launch Analytics)

High protein sports beverage (Australia) In Australia, marketed under Systemax Protein, a brand new range of RTD Protein Shake is available in two flavors. The new additions to the range are Dark Chocolate, and Milk Chocolate and both are distributed in 375ml plastic bottles for 3.99 AUD by Healthy Warrior Pty Ltd. The packaging reads "25g of protein per serving - low fat - gluten free - not suitable as a complete milk food for children under two years old premium cocoa - no added colour or preservatives." The company is trying to target the individuals who are looking for healthier products and those interested in "clean label" sports beverages made in Australia. Low Fat; No Artificial Color; No Gluten; No Preservatives. Milk Solids; Protein Blend; Caseinate; Whey Protein; Cocoa; Stabilisers; Gellan Gum; Microcrystalline Cellulose; Sodium Phosphate; Carrageenan; Sodium Carboxymethylcellulose; Vitamin & Mineral Mixture; Calcium; Phosphorous; Magnesium; Vitamin C; Iron; Vitamine E; Zinc; Vitamin A; Iodine; Vitamin D3; Flavour; Sweetener (Source: Datamonitor Consumer, Product Launch Analytics)

Tetra Pak launches the highest-capacity extrusion line in the ice cream industry (Global) Tetra Pak has launched a new high-capacity extrusion line, which is the most efficient solution currently available on the market for the large scale production of ice cream sticks and sandwiches. The new line has the highest capacity in the industry, delivering up to 43,200 pieces per hour against an industry average of 36,000 for this segment. The efficient freezer and high-precision cutting equipment guarantee a uniform

product with high stability – due to effective temperature control at every stage – as well as identical thickness. Further along the process, the newly developed dip and transfer unit allows a gentle and precise dipping as well as a careful and error-free lay-off to the wrapper, resulting in minimal product waste...Read


http://functionalfoods.biz/?p=1322


First UHT gable top carton on the market (EU) Elopak’s new aseptic filling machine, the E-PS120A, provides highly efficient filling of both high and low acid products in ambient distribution. “The machine been successfully in production in the juice industry for some time, and now for the first time we can offer our customers the Pure-Pak® gable top carton also for UHT milk,” explains Dirk Endlich, Market Area Director Central Europe, Elopak. The filling platform was developed at Elopak’s facility in Mönchengladbach, Germany. Depending on the product, a shelf life of up to 12 months can be achieved, with up to 12.000 cartons filled per hour. The filling line was installed, tested and validated at Arla’s Pronsfeld site in Germany. Arla, one of the largest dairies in Europe, has been using Elopak’s packaging concept for many years and is now the first to launch a long-life milk brand in the aseptic Pure-Pak® gable top carton..... Read

Decades of research yield natural dairy thickener with probiotic potential Microbiologists at Oregon State University have discovered and helped patent and commercialize a new type of dairy or food thickener, which may add probiotic characteristics to the products in which it’s used. The thickener is now in commercial use, and OSU officials say it may have a significant impact in major industries. The global market for polymers such as this approaches $7 billion, and there are estimates the U.S. spends up to $120 billion a year on probiotic products such as yogurt, sour cream and buttermilk. The new product is produced by a natural bacterium that was isolated in Oregon. It’s the result of decades of research, beginning in the early 1990s when a novel polymer with an ability to rapidly thicken milk was discovered by an OSU microbiologist. The polymer is known as Ropy 352 and produced by a non-disease-causing bacterium..... Read

Process tool said to increase infant formula producers' production by 10% Contract research centre NIZO Food Research has developed a tool called Process Scan that it says will enable infant formula producers to increase production capacity by an average of 10%. Widespread rollout of the tool could boost total world infant formula production by 100,000 tonnes per year. The Process Scan is based on a detailed understanding of milk drying behaviour, stickiness and protein denaturation kinetics, combined with research into process-product interactions in evaporators and dryers. The tool will reportedly enable powder producers to optimise throughput and energy use while retaining good product properties. The purported benefits of the tool include extended run times, prevention of fouling, increased process efficiency and improved product quality. A plant run by the United Dairymen of Arizona (UDA) was experiencing problems with powder build-up. According to UDA CEO Keith Murfield, “NIZO’s Process Scan reduced our cleaning times, enabling us to increase our output of high-quality powder at reduced costs.”….. Read



http://www.elopak.com/news-media/news/news/first-uht-gable-top-carton-on-the-market


http://www.foodprocessing.com.au/content/processing/news/process-tool-said-to-increase-infant-formula-producers-39-production-by-1--904882119


Business & Market Intelligence

Australia & New Zealand Fonterra/Beingmate begin manufacturing infant formula in Australia The world’s largest dairy exporter, Fonterra has started to blend the first batches of specialist infant formula for its new JV (joint venture) partner: China’s Beingmate. The move marks the beginning of a new formal supply agreement between Fonterra and Beingmate for high value infant and child formula mixes produced in Australia, to supply booming Chinese demand for safe and high quality nutritional milk based powders. The infant formula is being manufactured at the hi-tech processing plant in Darnum, Victoria. Judith Swales, managing director of Fonterra Australia, said the Darnum plant in Gippsland, would become the global centre of Fonterra’s high value nimble manufacturing of specialist paediatric nutritional powders, based on its year round access to local high quality fresh milk. Fonterra has just finalised its NZ $740 million (€466 million) purchase of 18.8% of Beingmate, the 22 year old private Chinese company that has 1000 stores in China and 10% share of the country’s $18 billion (€11.5 bn) infant formula market. In a separate deal, still being completed, Beingmate will aquire 51% of a new JV that will own the Darnum plant and the right half its annual 50,000 tonne output, while Fonterra will remain the factory’s operator, manager and 49% owner of the JV..... Read Job losses expected in Fonterra review Fonterra is set to shed hundreds of jobs in New Zealand a management review that will restructure the business as the cooperative struggles to combat the slump in dairy prices. Fonterra chief executive Theo Spierings said the review was all encompassing and would cover everything from procurement, working capital and where cost savings could be made in what was a difficult economic environment. "What I do know is that we need much less support function and more people selling and producing stuff," he said. "So in one area we'll see more people in sales and production based on our growth strategy and less people in a support function." Mr Spierings said the review was to help produce cash for the co-operative to help farmers struggling with the low payout environment. There could potentially be hundreds of losses in the group functions and support roles, but there were job opportunities in the market and production areas of the business where they would be re-trained, he said……… Read New Zealand Farmers sign up with Chinese milk processors Farmers and analysts said the co-operative was looking vulnerable, with its share of the milk supply market shrinking at the same time as it faced another corporate shakeup. They said low payouts, low dividends, a tumbling share price and a poor performing co-operative were turning many Fonterra farmers off. Disgruntled Waimate farmer Rod Hayman sold his $1.5 million worth of Fonterra shares and switched supply to South Canterbury's Oceania Dairy, owned by China's largest dairy producer, Yili, when it offered 10 cents more a kilogram for his milk. "The no shares is obviously a financial attraction, it's the biggest one at the moment, we don't have to own shares in it and we're not indebted to Fonterra to supply them," he said. But they were not the only reasons to desert the dairy giant. Mr Hayman was against outside investors in Fonterra, saying the shift away from the pure co-operative to a corporate model was not working. ''You had a milk price last year


http://www.farmersjournal.ie/fonterra-beingmate-begin-manufacturing-infant-formula-in-australia-182510/

http://adf.farmonline.com.au/news/magazine/industry-news/general/job-losses-expected-in-fonterra-review/2734837.aspx


of $8 plus and now this year we've got a milk price of $4 plus. You can't tell me that they didn't know about the global milk powder glut," he said……. Read Mining giant turned dairy power: paddock-to-plate empire to export 100,000 tonnes of milk powder (Australia) One of Australia's richest men has revealed plans for a dairy empire, to be built around contracts to export 100,000 tonnes of milk powder every year. Mining and construction magnate Bill McDonald will build a 40,000-strong dairy herd in south-west Victoria and is on the hunt for 250 million litres of milk from existing farmers, to complement his own production. Camperdown Dairy International already owns an operational milk powder plant in Melbourne and has control of a second factory in Camperdown, which will undergo a $200 million transformation. Mr McDonald said he had secured 20-year contracts with dairy buyers in Asia, the Middle East and the United…. Read South Australian milk plants deal with Beston Global Food Company Two mothballed South Australian milk processing plants have been rescued from the receivers of United Dairy Power in a multi-million deal which will secure 130 jobs and contracts for 150 dairy farmers near the Murray River, 80km east of Adelaide. Beston Global Food Company, which is planning a $100m initial public officer for a late July listing on the Australian Securities Exchange, expects to supply the “dining boom” in China with powdered milk and cheese processed at its Murray Bridge and Jervois plants. The plants will reopen in September under a new Beston Pure Foods brand and form part of a dairy portfolio which includes biodynamic producer b.-D. Farm Paris Creek, for exports of “clean and green” products into Asian markets.……… Read US dairy giant mulls bid for a2 Milk US dairy giant Dean Foods has been unmasked as the mystery predator interested in making a tilt at New Zealand's a2 Milk Company. The NZ based milk company on Monday revealed that a consortium of two unnamed companies had made a non-binding and conditional expression of interest in acquiring a2. Sydney-based muesli bar and cereals maker Freedom Foods identified itself as one of the parties within hours of the announcement, with media reports speculating that either Dean Foods or China's New Hope Dairy were part of the consortium. a2 on Wednesday confirmed Dean Foods was the mystery party, saying it had decided to reveal the company's identity following requests from the Australian Securities Exchange amid media speculation. "The board is continuing to seek further information in order to evaluate the proposal and will update the market on further developments as appropriate," a2 said in a statement…… Read



http://www.radionz.co.nz/news/rural/275738/farmers-leave-fonterra-for-rivals

http://www.abc.net.au/news/2015-06-12/dairy-empire-milk-cows-camperdown-export-powder-jobs/6539806

http://www.theaustralian.com.au/business/news/south-australian-milk-plants-deal-with-beston-global-food-company/story-e6frg906-1227401746631

http://www.sbs.com.au/news/article/2015/06/24/us-dairy-giant-mulls-bid-a2-milk


Asia-Pacific & Rest of the World Japan to import additional dairy products On Thursday, May 28, 2015, the Japanese Ministry of Agriculture, Forestry, and Fisheries (MAFF) announced plans to import 10,000 metric tons (MT) of butter and 5,000 MT of non-fat dry milk (NFDM) in Japanese fiscal year (JFY) 2015. Japan’s Agriculture and Livestock Industries Corporation (ALIC) will import these products in addition to Japan’s required JFY 2015 current access import volume, most of which has already been allocated to butter (2,800 MT), NFDM (10,000 MT), and whey (2,500 MT). Japan has conducted additional dairy imports in five out of the last eight years..... USDA, pdf, 8 pages... Read Saputo, Canada's Largest Diary Processor, To Refuse Inhumanely Sourced Milk Montreal dairy giant Saputo says it will refuse to buy milk from farmers that don't treat their animals humanely. The change is part of a new animal welfare policy the company released today after it became entangled in a controversy last year when an undercover video was made public showing cows being punched, kicked and beaten with pipes at one of its suppliers. Saputo, one of the world's largest dairy processors, says it wants all farmers and employees to sign yearly codes of conduct and is working with universities to improve education on animal welfare..... Read Dutch dairy giant FrieslandCampina cuts up to 375 jobs Having endured a difficult year in 2014 as a result of the Russian trade ban, FrieslandCampina has today announced that it expects to cut up to 375 jobs over the next three years. Dutch giant FrieslandCampina, the world’s fifth largest dairy company, has announced that it expects to cut up to 375 jobs over the course of the next three years. The company said it has undertaken a process of increasing efficiency and reducing costs at two production facilities in the Netherlands which will result in a number of job losses. Friesland will cut up to 30% of its current staff at its Beilin facility, which produces ingredients and infant formula. From a current workforce of 767, the group expects to cut between 210 and 230 employees on permanent and agency contracts. The level of job losses at Friesland’s Leeuwarden facility won’t be as severe but significant none the less, with up to 17% of staff facing redundancy. Of the 852 staff at Friesland’s Leeuwarden facility, which produces condensed milk for export to the Middle East, Africa and Asia, between 125 and 145 jobs will be lost in the coming years…… Read Saputo shows healthy profit despite slump in cheese prices Saputo Inc has reported its financial results for fiscal 2015, which ended on March 31, 2015. All amounts in this news release are in Canadian dollars, unless otherwise indicated, and are presented according to International Financial Reporting Standards (IFRS). ……… Read


http://gain.fas.usda.gov/Recent%20GAIN%20Publications/Japan%20Announces%20Decisive%20Additional%20Dairy%20Imports_Tokyo_Japan_6-3-2015.pdf

http://www.huffingtonpost.ca/2015/06/01/saputo-to-refuse-to-buy-m_n_7487148.html

http://www.farmersjournal.ie/frieslandcampina-announces-job-losses-182527/

http://functionalfoods.biz/?post_type=post&p=1302


Danone Nutricia posts full-year loss, blames Fonterra scare Danone Nutricia, the French-owned infant formula maker, has reported a full-year loss it attributes to ongoing fallout from the Fonterra Cooperative Group's botulism scare in 2013. The New Zealand subsidiary of the French food giant posted a loss of $1.19 million for calendar 2014, compared to a profit of $1.99 million a year earlier. Danone Nutricia ended its supply contract with Fonterra and launched a $1 billion lawsuit against the dairy cooperative early last year. That followed its sales being disrupted in August 2013 when it had to recall 67,000 cans of its Karicare infant formula in New Zealand triggered by Fonterra's milk powder contamination warning. The whey protein was ultimately cleared but only after a recall of baby formula products due to concerns children could be harmed….. Read



http://m.nzherald.co.nz/business/news/article.cfm?c_id=3&objectid=11462367

http://bit.ly/1FXWM4I


Consumer & Market trends

A2 Milk sues Australian Broadcasting Corporation for misleading TV program The Checkout is the self-proclaimed champion of Australian consumers, but now the ABC has been accused of

breaching consumer laws as a direct result of the program. In a writ lodged with the Federal Court, A2 Milk claims the ABC engaged in "deceptive and misleading conduct" and breached Australian Consumer Law by promoting a segment that labelled the company's

scientific claims as "bogus". A2 Milk has also written to the ABC, accusing The Checkout of breaching the national broadcaster's code of conduct by failing to provide balance, as well as reporting factual errors and inaccuracies. In a segment broadcast on April 30, presenter Kirsten Drysdale reported on "the latest bogus developments in milk science". The episode gave A2 Milk "a B minus for science" and suggested claims made by the company were "bullshit". In a writ prepared by

Allan Myers, QC, one of the most prominent lawyers in the country, the A2 Milk Company "contends that the statements made by the ABC are misleading or deceptive in contravention of section 18 of the Competition and Consumer Act"….. Read (Watch the controversial Episode on ABC iView ..... Read) (Interested in the a2 milk response?... here it is..pdf.... Read) Consumers want milk ‘with benefits tailored to them’: Dairies can recover market share lost to non-dairy alternatives, such as almond milk, by developing milk products tailored to the meet the nutritional needs of specific groups, says Datamonitor. Speaking with DairyReporter.com, Louisa Sabin, researcher, Datamonitor, said almond milk, coconut milk, cashew milk and other non-dairy alternatives represent a greater threat to sales of cow’s milk than milk from other animals. Global sales of non-dairy milk alternatives grew from US$5.178bn (€4.6bn) in 2009 to US$8.15bn (€7.5bn) in 2014, according to Euromonitor. “They are perceived to be healthier and more natural because they are plant-based,” she said. “They are a bigger threat to cow’s milk than goat’s milk or any other milk.” To regain market share lost to these plant-based products, dairy processors should focus on developing functional milk products tailored to meet the needs of specific demographics, such as children, women and seniors, said Sabin. "Consumers really want something with benefits tailored to them," she said. Arla Foods' Big Milk - launched in the UK in April 2015 - is a prime example, said Sabin...... Read Origin yogurts ‘will continue to sell’ despite consumer bombardment: Euromonitor Despite the bombardment of consumers with high-protein origin yogurts, products like Icelandic Skyr, and Greek and Australian yogurt "will continue to sell," says Euromonitor. In a recent blog post, Lianne van den Bos, food analyst, Euromonitor, said consumers continue to be "bombarded" with geographically-inspired variants trying to "piggyback" on the success of high-protein Greek yogurt. Recently, there has been a "plethora" of new high-protein origin yogurts, including Australia


http://www.theage.com.au/business/media-and-marketing/milk-company-sues-the-abc-over-the-checkout-20150610-ghkzjp.html

http://iview.abc.net.au/programs/checkout/LE1402H004S00

http://www.abc.net.au/tv/thecheckout/about/a2_milk_response.pdf

http://www.dairyreporter.com/Markets/Consumers-want-milk-with-benefits-tailored-to-them-Datamonitor


yogurt in the US, Icelandic Skyr in Europe, and Bulgarian yogurt in Asia, "claiming to be better than or different" to Greek yogurt, she said. Speaking with DairyReporter.com, van den Bos said that despite this bombardment, consumers around the world are still drawn to the "origin, authenticity and high-protein" of these products. "It's all about Greek and other origin yogurt," she said. "The protein content of these yogurt is on consumers' minds."...... Read Consumer advocate group Choice targets health claims in Australia Consumer advocacy organisation Choice says several products that are being marketing as healthy options perform poorly in the health star rating system. It has pointed to products marketed by McCain, Weight Watchers, Naturally Good and Mother Earth which charge a premium for health-related credentials. Choice says it looked at 117 products from frozen meals to muesli bars and found health-related marketing messages on pack like ‘healthy choice’, ‘natural’ and ‘made with wholegrains’ weren't always reflected the products’ health star performance. It analysed the nutritional profile of a range of products being marketing as healthy and found they often received the same health star rating as a regular product but came with a hefty price premium…… Read US FDA Poised to Ban Most Trans Fats The FDA is expected to announce a final rule that could effectively eliminate most trans fat from food in the United States. In 2013 the FDA announced its preliminary finding that partially hydrogenated oils (PHOs) – – the source of most trans fatty acids in American’s foods – – are not generally recognized as safe (GRAS) for use in any food. If the FDA makes final its preliminary finding, PHOs will no longer enjoy GRAS status and will be subject to greater scrutiny by the FDA. The regulation of trans fats can be traced back to 1999 when the FDA first proposed that manufacturers be required to declare the number of grams of trans fat on their nutrition labels. Due to growing public health concerns, the FDA finalized this rule in 2006. That rule resulted in reduced amounts of trans fat in food products. A final rule that strips trans fat of GRAS status would subject food products with trans fat to greater scrutiny and may effectively eliminate all trans fat from those products...... Read Rabobank forecasts challenging 2H 2015 for U.S. dairy While U.S. milk prices have fallen considerably in the last eight months, a surplus of milk on the international market is likely to squeeze U.S. producer margins further as 2015 progresses, according to the Rabobank Food & Agribusiness Research and Advisory (FAR) group’s second quarter (Q2) 2015 Dairy Quarterly report. “While we are well off the record level achieved in late 2014, producer milk prices in the U.S. are still 15% and 57% higher than those presently being paid to dairy farmers in the Netherlands and New Zealand,” said Rabobank Global Dairy Strategist and report lead author Tim Hunt. “Sustaining these kinds of premiums is going to get tougher in coming months, as the impacts of an oversupplied international market filter back home.” The price of key dairy commodities fell further in international markets in Q2, and now sit at the lowest levels since 2009. After falling marginally in Q1, production in key export regions rose above prior years in April as weather improved and EU quotas were removed. In the face of ongoing weakness in China and Russia, other buyers stepped in to take most of this product, though buy-side stocks are now large and supply-side stocks are also showing signs of growing. Weaker commodity markets have fed through to the farmgate in regions like NZ and the EU, pushing milk prices towards or even below breakeven for producers…… Read


http://www.dairyreporter.com/Markets/Origin-yogurts-will-continue-to-sell-despite-consumer-bombardment-Euromonitor

http://www.foodanddrinkbusiness.com.au/news/choice-targets-health-claims

http://www.natlawreview.com/article/fda-poised-to-ban-most-trans-fats

http://www.dairyherd.com/news/rabobank-forecasts-challenging-2h-2015-us-dairy


Australian Govt initiates consultation on “Made in Australia” food labelling design options The Federal Government is calling for public comment on new labelling proposals, which were released

along with an online survey on Tuesday. Australians have a month to give their verdict, and the Australian Food and Grocery Council says that feedback is essential to make sure any reforms hit the mark. "It wouldn't be a great outcome if in a year, or two years' time, we're back in the same debate, arguing over the same issues.," chief executive Gary Dawson said. "That's why we think it is important to do the consumer testing. "Complexity adds

cost, and it's important to test whether it hits the mark with consumers and whether consumers are going to respond to it." But Mr Dawson said the industry did support reform to untangle Australia's notoriously complicated food labelling system...... Read Fortification of milk can create new opportunities for dairy – Mintel Fortified milk could help to boost the value of milk sales, despite supermarket price war slashing the price of the white stuff to as little as 89p for a four pint bottle, according to new research from market research organisation Mintel. Focusing on premium products could help the industry add much-needed value to the liquid milk sector, said Richard Ford, Mintel’s senior food analyst. “Value has been torn out of the UK milk market in recent years as a result of the grocery retailer price wars,” said Ford. “But products such as fortified milk and milk from grass-fed cows could help operators build value back into the market. There is scope for operators to move away from the relentless price cuts in the milk industry without alienating shoppers. More than a quarter (27%) of shoppers buying milk, milk drinks or creams said they’d be interested in trying milk with added vitamins, such as vitamin D. About a quarter would be interested in trying milk containing more calcium than normal. Milk containing more calcium Also, 27% reported interest in milk from cows that have only been fed grass or hay, rising to over a third (34%) in the south west of the country. Value sales of fresh lactose-free milk soared 18% in the past year from £22M in 2013 to an estimated £26M last year……. Read




http://www.dairyreporter.com/Markets/How-to-make-more-from-milk-fortify-it


Patents Production of cottage cheese by using Streptococcus thermophilus Patent Number: US9028896 (Chr Hansen, Denmark) Abstract: A method for producing cottage cheese by using Streptococcus thermophilus bacteria. Read Method for preparing cheeses with improved aroma Patent Number: 20150147437 (Du Pont Nutrition Biosciences) Abstract: The present invention provides a method for preparing fermented milk products, especially cheeses such as foil-ripened cheeses, wherein said cheeses have a sulphur aroma. Abstract Production of cheese with S. thermophilus Patent Number: 20150147436 (Du Pont Nutrition Biosciences) Abstract: The present invention provides methods, compositions, and systems for producing cheese with S. thermophilus and a urease inhibitor, and for producing cottage cheese with S. thermophilus that is partially or completely deficient in its ability to release ammonia from urea. Abstract Blue cheese product and process for preparing same Patent Number: US9044034 (Nasonville Dairy Inc., USA) Abstract: The present invention is directed to a cheese product having a blue cheese flavor and appearance a method of making the same. The method includes generating a coagulum comprising whey and curd from a pasteurized milk product, cutting and stirring the coagulum to release the whey from the curd, draining the whey from the curd, forming an emulsifier, adding the emulsifier to the curd, and pressing the curd into blocks. The emulsifier is preferably formed by blending oil and a paste and heating the oil and the paste. The paste preferably includes, among other ingredients, inert Penicillium roqueforti. A preferred version of the method further includes adding black pepper and ash to the curd. The resulting cheese product, unlike blue cheese, is elastic, does not crumble, and can be sliced and shredded. Read Milk products with increased water binding Patent number: 20150150274 (Arla Foods, Denmark) Abstract: The present invention relates to a casein concentrate wherein the milk protein comprises not more than 10% serum protein, and wherein the casein micelles have an average size of less than 175 nm in diameter; and wherein the concentrate has a pH below 6,7. Read Methods for processing acid whey Patent Number: 20150150275 (USA) Abstract: Methods for processing acid whey, involving treating acid whey solution with α-galactosidase and/or β-galactosidase, at a pH of about 3.2 to about 5.2 for about 20 minutes to about 16 hours at about 20° C. to about 60° C. Read


http://www.freepatentsonline.com/9028896.html

http://www.freshpatents.com/-dt20150528ptan20150147437.php?id=fpkwm






Emulsified food containing dairy protein Patent Number: EP2790522B1 (Nestle) Abstract: 1. An emulsified food product comprising: a) oil and/or fat, which contains some omega-3 fatty acids; b) 0.05 to 5 % by weight of dairy protein; and c) at least 10 ppm iron ions; wherein the food product contains no EDTA (ethylenediaminetetraacetic acid); and wherein the dairy protein is casein glycomacropeptide (cGMP). Read Method for making a high-protein dairy product Patent Number: US9040107 (Twin Cups, USA) Abstract: A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins. Read

Dairy Research & Related Publications

Processing & Product Development

Membrane fouling during ultra- and microfiltration of whey and whey proteins at different environmental conditions: The role of aggregated whey proteins as fouling initiators Tim Steinhauer, Melanie Marx, Kerstin Bogendorfer, Ulrich Kulozik (2015) Journal of Membrane Science, Vol.489, pp.20-27. Abstract Effect of enzymatic pretreatment on the anaerobic digestion of milk fat for biogas production R.F. Domingues, T. Sanches, G.S. Silva, B.E. Bueno, R. Ribeiro, E.S. Kamimura, R. Franzolin Neto, G. Tommaso (2015) Food Research International, Vol.73, pp.26-30. Abstract Integrated production of whey protein concentrate and lactose derivatives: What is the best combination? Alexandre Navarro da Silva, Ronaldo Perez, Valeria Paula Rodrigues Minim, Danielle Dias Sant'Anna Martins, Luis Antonio Minim (2015) Food Research International, Vol.73, pp.62-74. Abstract The role of acidity in crystallization of lactose and templating approach for highly-porous lactose production Morteza Saffari, Amirali Ebrahimi, Timothy Langrish (2015) Journal of Food Engeineering, Vol.164, pp.1-9. Abstract


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Modelling the properties of liquid foods for use of process flowsheeting simulators: Application to milk concentration Martial Madoumier, Catherine Azzaro-Pantel, Gaelle Tanguy, Genevieve Gesan-Guiziou (2015) Journal of Food Engineering, Vol.164, pp.70-89. Abstract Mapping the Shrinkage Behavior of Skim Milk Droplets During Convective Drying Jia Han Chew, Meng Wai Woo, Xiao Dong Chen & Cordelia Selomulya (2015) Drying Technology, Vol.33, Issue 9, pp.1101-1113. Abstract Whey-ing up the options – Yesterday, today and tomorrow Geoffrey W. Smithers (2015) International Dairy Journal, Vol.48, pp.2-14. Abstract Synthesis of galactooligosaccharides using sweet and acid whey as a substrate Christin Fischer, Thomas Kleinschmidt (2015) International Dairy Journal, Vol.48, pp.15-22. Abstract Processing and protein-fractionation characteristics of different polymeric membranes during filtration of skim milk at refrigeration temperatures Shane V. Crowley, Veronica Caldeo, Noel A. McCarthy, Mark A. Fenelon, Alan L. Kelly, James A. O'Mahony (2015) International Dairy Journal, Vol.48, pp.23-30. Abstract Application of a membrane technology to remove bacteriophages from whey Meike Samtlebe, Natalia Wagner, Horst Neve, Knut J. Heller, Jorg Hinrichs, Zeynep Atamer (2015) International Dairy Journal, Vol.48, pp.38-45. Abstract Formation and Degradation of Beta-casomorphins in Dairy Processing Duc Doan Nguyen, Stuart Keith Johnson, Francesco Busetti & Vicky Ann Solah (2015) Critical Reviews in Food Science and Nutrition, Vol.55, Issue 14, pp.1955-1967. Abstract Formation and Degradation of Beta-casomorphins in Dairy Processing Duc Doan Nguyen, Stuart Keith Johnson, Francesco Busetti & Vicky Ann Solah (2015) Critical Reviews in Food Science and Nutrition, Vol.55, Issue 14, pp.1955-1967. Abstract Physical Stability of Octenyl Succinate–Modified Polysaccharides and Whey Proteins for Potential Use as Bioactive Carriers in Food Systems Alex F. Puerta-Gomez and M. Elena Castell-Perez (2015) Journal of Food Science, Vol.80, Issue 6, pp.E1209-E1217. Abstract

Ultrasonic Processing for Dairy Applications: Recent Advances

Jayani Chandrapala & Thomas Leong (2015) Food Engineering Reviews, Vol.7, Issue 2, pp.143-158. Abstract


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Increasing stringiness of low-fat mozzarella string cheese using polysaccharides E.N. Oberg, C.J. Oberg, M.M. Motawee, S. Martini, D.J. McMahon (2015) Journal of Dairy Science, Vol.98, Issue 7, pp.4243-4254. Abstract


Quality & Analysis A review of modern instrumental techniques for measurements of ice cream characteristics Maryam Bahram-Parvar (2015) Food Chemistry, Vol.188, pp.625-631. Abstract Combined chemometric analysis of 1H NMR, 13C NMR and stable isotope data to differentiate organic and conventional milk Sarah Erich, Sandra Schill, Eva Annweiler, Hans-Ulrich Waiblinger, Thomas Kuballa, Dirk W. Lachenmeier, Yulia B. Monakhova (2015) Food Chemistry, Vol.188, pp.1-7. Abstract Determination of the total content of some sulfonamides in milk using solid-phase extraction coupled with off-line derivatization and spectrophotometric detection Stanislava G. Dmitrienko, Elena V. Kochuk, Veronika V. Tolmacheva, Vladimir V. Apyari, Yury A. Zolotov (2015) Food Chemistry, Vol.188, pp.51-56. Abstract Study of the effect of different fermenting microorganisms on the Se, Cu, Cr, and Mn contents in fermented goat and cow milks Aida Veronica Quintana, Manuel Olalla-Herrera, Maria Dolores Ruiz-Lopez, Miriam Moreno-Montoro, Miguel Navarro-Alarcon (2015) Food Chemistry, Vol.188, pp.234-239. Abstract Determination of melamine in milk and dairy products by microchip-based high-field asymmetric ion mobility spectrometry combined with solid-phase extraction Wei-jun Zhao, Yonghuan Wang, Juan Li, Ling-feng Li, Qi Wang, Ke Han, Yuang Zhang, Xin Li, Peng Li, Jikui Luo, Xiaozhi Wang (2015) Food Chemistry, Vol.188, pp.489-495. Abstract Attenuated total reflectance terahertz spectroscopy for quantitative measurement of somatic cell count in bovine milk Hirotaka Naito, Yuichi Ogawa, Asuka Kubota, Naoshi Kondo (2015) Engineering in Agriculture, Environment and Food, Vol.8, Issue 2, pp.79-82. Abstract Folate fortification of skim milk by a probiotic Lactococcus lactis CM28 and evaluation of its stability in fermented milk on cold storage Jayakumar Beena Divya & Kesavan Madhavan Nampoothiri (2015) Journal of Food Science and Technology, Vol.52, Issue 6, pp.3513-3519. Abstract


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Relationship between baked-cheese sensory PROPERTIES and melted-cheese physical Characteristics Vincent Banville, Nelson Power, Yves Pouliot and Michel Britten (2015) Journal of Texture Studies, DOI: 10.1111/jtxs.12132. Abstract Pasteurised, microfiltered and lactose-hydrolysed skimmed milk with added probiotics: Development and storage stability Adriana T Silva e Alves, Adriane E C Antunes, Fabiana K H S Trento, Patricia B Zacarchenco, Rita C S C Ormenese and Leila M Spadoti (2015) International Journal of Dairy Technology, DOI: 10.1111/1471-0307.12227. Abstract Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior Silvio D. Rodriguez, Mariana von Staszewski, Ana M.R. Pilosof (2015) Food Hydrocolloids, Vol.50, pp.108-115. Abstract Characteristics of the bulk hydrogels made of the citric acid cross-linked whey protein microgels Toktam Farjami, Ashkan Madadlou, Mohsen Labbafi (2015) Food Hydrocolloids, Vol.50, pp.159-165. Abstract Evolution of microbial counts and chemical and physico-chemical parameters in high-moisture Mozzarella cheese during refrigerated storage Annamaria Ricciardi, Angela Guidone, Teresa Zotta, Attilio Matera, Salvatore Claps, Eugenio Parente (2015) LWT – Food Science and Technology, Vol.63, Issue 2, pp.821-827. Abstract Effect of heating whey proteins in the presence of milk fat globule membrane extract or phospholipids from buttermilk Maxime Saffon, Rafael Jimenez-Flores, Michel Britten, Yves Pouliot (2015) International Dairy Journal, Vol.48, pp.60-65. Abstract Rapid In Situ Esterification Method for the Determination of Benzoic Acid in Dairy Milk by GC-FID Sana Jawaid, Farah N. Talpur, Shafi M. Nizamani, Nusrat N. Memon, Hassan Imran Afridi & Abid A. Khaskheli (2015) Food Analytical Methods, Vol.8, Issue 6, pp.1477-1483. Abstract Emulsifier effects on fat crystallisation G. Rizzo, J.E. Norton, I.T. Norton (2015) Food Structure, Vol.4, pp.27-33. Abstract Effect of geometry and scale for axial and radial flow membrane chromatography—Experimental study of bovin serum albumin adsorption Chalore Teepakorn, Koffi Fiaty, Catherine Charcosset (2015) Journal of Chromatography A, Vol.1403, pp.45-53. Abstract Determination of the Fat Content in Cow’s Milk Based on Dielectric Properties Xinhua Zhu, Wenchuan Guo & Zhibin Liang (2015) Food and Bioprocess Technology, Vol.8, Issue 7, pp.1485-1494. Abstract Oral Sensing of Food Properties Kaoru Kohyama (2015) Journal of Texture Studies, Vol.46, Issue 3, pp.138-151. Abstract


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Transforming Structural Breakdown into Sensory Perception of Texture E. Allen Foegeding, Christopher J. Vinyard, Gregory Essick, Steve Guest and Caroline Campbell (2015) Journal of Texture Studies, Vol.46, Issue 3, pp.152-170. Abstract Fat Perception: How Sensitive are We? B. Le Calvé, C. Saint-Léger, R. Babas, J.-L. Gelin, A. Parker, P. Erni and I. Cayeux (2015) Journal of Texture Studies, Vol.46, Issue 3, pp.200-211. Abstract Milk Preservatives and Adulterants: Processing, Regulatory and Safety Issues Parminder Singh & Neeraj Gandhi (2015) Food Reviews International, Vol.31, Issue 3, pp.236-261. Abstract The prevention and removal of biofilm formation of Staphylococcus aureus strains isolated from raw milk samples by citric acid treatments Meltem Yesilcimen Akbas and Tugba Kokumer (2015) International Journal of Food Science and Technology, Vol.50, Issue 7, pp.1666-1672. Abstract Rapid Detection of Melamine in Milk Using Immunological Separation and Surface Enhanced Raman Spectroscopy Xiyuan Li, Shaolong Feng, Yaxi Hu, Wei Sheng, Yan Zhang, Shifang Yuan, Haishan Zeng, Shuo Wang and Xiaonan Lu (2015) Journal of Food Science, Vol.80, Issue 6, pp.C1196-C1201. Abstract Evaluation of Yogurt Microstructure Using Confocal Laser Scanning Microscopy and Image Analysis Jacob L. Skytte, Ovidiu Ghita, Paul F. Whelan, Ulf Andersen, Flemming Møller, Anders B. Dahl and Rasmus Larsen (2015) Journal of Food Science, Vol.80, Isssue 6, pp.E1218-E1228. Abstract Genotypic and phenotypic virulence characteristics and antimicrobial resistance of Yersinia spp. isolated from meat and milk products Fatma Özdemir and Seza Arslan (2015) Journal of Food Science, Vol.80, Issue 6, pp.M1306-M1313. Abstract Identifying Key Attributes for Protein Beverages A.E. Oltman, K. Lopetcharat, E. Bastian and M.A. Drake (2015) Journal of Food Science, Vol.80, Issue 6, pp.S1383-1390. Abstract Characterization of Volatile Compounds in Microfiltered Pasteurized Milk Using Solid-Phase Microextraction and GC×GC-TOFMS Jin Yue, Yuanrong Zheng, Zhenmin Liu, Yun Deng, Yafang Jing, Yali Luo, Wenjuan Yu & Yanyun Zhao (2015) International Journal of Food Properties, Vol.18, Issue 10, pp.2193-2212. Abstract




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Whey Protein-Pullulan (WP/Pullulan) Polymer Blend for Preservation of Viability of Lactobacillus acidophilus Burcu Çabuk & Şebnem Harsa (2015) Drying Technology, DOI: 10.1080/07373937.2015.1021008. Abstract Denaturation and Physical Characteristics of Spray-Dried Whey Protein Isolate Powders Produced in the Presence and Absence of Lactose, Trehalose, and Polysorbate-80 M. Amdadul Haque, Jie Chen, Peter Aldred & Benu Adhikari (2015) Drying Technology, DOI: 10.1080/07373937.2015.1023311 Abstract

Preparation and properties of milk proteins-based encapsulated probiotics: a review

Mohamed H. Abd El-Salam & Safinaz El-Shibiny (2015) Dairy Science and Technology, Vol.95, Issue 4, pp. 393-412. Abstract Conformational changes of β-lactoglobulin induced by shear, heat, and pH—Effects on antigenicity Toheder Rahaman, Todor Vasiljevic, Lata Ramchandran (2015) Journal of Dairy Science, Vol.98, Issue 7, pp.4255-4265. Abstract Effect of galactooligosaccharide addition on the physical, optical, and sensory acceptance of vanilla ice cream C.F. Balthazar, H.L.A. Silva, R.M.S. Celeguini, R. Santos, G.M. Pastore, C.A.Conte Junior, M.Q. Freitas, L.C. Nogueira, M.C. Silva, A.G. Cruz (2015) Journal of Dairy Science, Vol.98, Issue 7, pp.4266-4272. Abstract Prevalence of enterotoxin genes and antimicrobial resistance of coagulase-positive staphylococci recovered from raw cow milk J.G. Rola, W. Korpysa-Dzirba, A. Czubkowska, J. Osek (2015) Journal of Dairy Science, Vol.98, Issue 7, pp.4273-4278. Abstract Microbiological shelf life at different temperatures and fate of Listeria monocytogenes and Escherichia coli inoculated in unflavored and strawberry yogurts E. Tirloni, C. Bernardi, F. Colombo, S. Stella (2015) Journal of Dairy Science, Vol.98, Issue 7, pp.4318-4327. Abstract Different management practices are associated with mesophilic and thermophilic spore levels in bulk tank raw milk R.A. Miller, D.J. Kent, K.J. Boor, N.H. Martin, M. Wiedmann (2015) Journal of Dairy Science, Vol.98, Issue 7, pp.4338-4351. Abstract Properties of acid whey as a function of pH and temperature Jayani Chandrapala, Mikel C. Duke, Stephen R. Gray, Bogdan Zisu, Mike Weeks, Martin Palmer, Todor Vasiljevic (2015) Journal of Dairy Science, Vol.98, Issue 7, pp.4352-4363. Abstract


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Methenamine in dairy products by isotope dilution gas chromatography coupled with triple quadrupole mass spectrometry: Method validation and occurrence Xing Xu, Xiaoming Zhang, Shabbar Abbas, Eric Karangwa, Emmanuel Duhoranimana, Feijin Peng, Ping Shu (2015) Food Control, Vol.57, pp.89-95. Abstract Transfer of chloramphenicol from milk to commercial dairy products – Experimental proof Tomasz Sniegocki, Malgorzata Gbylik-Sikorska, Andrzej Posyniak (2015) Food Control, Vol.57, pp.411-418. Abstract Effect of Chitosan, Pectin and Sodium Caseinate Edible Coatings on Shelf Life of Fresh-Cut Prunus persica var. Nectarine M.E. Ramirez, M.L. Timón, M.J. Petrón and A.I. Andrés (2015) Journal of Food Processing and Preservation, DOI: 10.1111/jfpp.12519. Abstract A Quick Detection of Melamine Adulteration in Milk and Dairy Products Using First-Order Multivariate Calibration Ramia Z. Al Bakain, Yahya S. Al-Degs, Amjad H. El-Sheikh, Anas Y. Al-Reyahi and Asma'a H. Abu-Wardeh (2015) Journal of Food Processing and Preservation, DOI: 10.1111/jfpp.12522. Abstract


Health & Nutrition Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum Arabic Bengu Ozturk, Sanem Argin, Mustafa Ozilgen, David Julian McClements (2015) Food Chemistry, Vol.188, pp.256-263. Abstract Alternative to decrease cholesterol in sheep milk cheeses P. Gomez-Cortes, E. Viturro, M. Juarez, M.A. de la Fuente (2015) Food Chemistry, Vol.188, pp.325-327. Abstract Whey as a source of peptides with remarkable biological activities Adriano Brandelli, Daniel Joner Daroit, Ana Paula Folmer Correa (2015) Food Research International, Vol.73, pp.149-161. Abstract Antioxidant activity of whey protein hydrolysates in milk beverage system Bimlesh Mann, Anuradha Kumari, Rajesh Kumar, Rajan Sharma, Kishore Prajapati, Shaik Mahboob & S. Athira (2015) Journal of Food Science and Technology, Vol.52, Issue 6, pp. 3236-3241. Abstract


http://www.sciencedirect.com/science?_ob=GatewayURL&_method=citationSearch&_urlVersion=4&_origin=SDVIALERTHTML&_version=1&_piikey=S0956-7135%2815%2900224-8&md5=a30ad51e1b176cbb7a4c8f7a8657bd69

http://www.sciencedirect.com/science?_ob=GatewayURL&_method=citationSearch&_urlVersion=4&_origin=SDVIALERTHTML&_version=1&_piikey=S0956-7135%2815%2900255-8&md5=db9941cf2a0dce5a0cf43d18d5d485b0

http://onlinelibrary.wiley.com/doi/10.1111/jfpp.12519/abstract?campaign=wolearlyview

http://onlinelibrary.wiley.com/doi/10.1111/jfpp.12522/abstract?campaign=wolearlyview

http://www.sciencedirect.com/science?_ob=GatewayURL&_method=citationSearch&_urlVersion=4&_origin=SDVIALERTHTML&_version=1&_piikey=S0308-8146%2815%2900718-9&md5=b836ec642b9b47b61f45e48a353b2488

http://www.sciencedirect.com/science?_ob=GatewayURL&_method=citationSearch&_urlVersion=4&_origin=SDVIALERTHTML&_version=1&_piikey=S0308-8146%2815%2900731-1&md5=10fa1bbd8f1cad7515059c8d68ec3d70

http://www.sciencedirect.com/science?_ob=GatewayURL&_method=citationSearch&_urlVersion=4&_origin=SDVIALERTHTML&_version=1&_piikey=S0963-9969%2815%2900031-9&md5=36967005de722bb16ccd75ff21714fa8

http://alerts.springer.com/re?l=D0In5w5l4I6gwsm7rI5b


Probiotics in Milk as Functional Food: Characterization and Nutraceutical Properties of Extracted Phenolics and Peptides from Fermented Skimmed Milk Inoculated with Royal Jelly Muhammad H. Alu'datt, Taha Rababah, Mohammad M. Obaidat, Khalil Ereifej, Mohammad N. Alhamad, Nizar Mhaidat, Juan E. Andrade, Ayman Johargy and Wafa Ayadi (2015) Journal of Food Safety, DOI: 10.1111/jfs.12201. Abstract Milk Proteins May Protect Against Cardiovascular Disease The Maillard reaction is a chemical reaction between amino acids and reducing sugars that results in browned foods like seared steaks and toasted bread. When proteins and sugars are mixed together and heated, new chemical compounds are formed. Some are responsible for new flavors and some, according to a new study published in the Journal of Dairy Science®, may protect us against cardiovascular disease. Researchers at the R&D Center, Seoul Dairy Cooperative, the College of Life Science & Biotechnology, Korea University, and the BK21 Plus Graduate Program, Department of Animal Science and Institute Agricultural Science & Technology, Chonbuk National University in South Korea, have determined that dietary compounds formed in milk-based products lowered serum total and low-density lipoprotein (LDL) cholesterol levels and triglycerides in mice. These compounds also protected against acute pulmonary thromboembolism as well as aspirin, but without the possible bleeding consequences often observed in aspirin therapy. Whey protein concentrate and sodium caseinate were heated with lactose to form whey-protein Maillard reaction products (wMRP). Lactic acid bacteria were then used to produce fermented MRPs (f-MRP). Sodium caseinate alone was also reacted to form Maillard-reacted sodium caseinate (cMRP) and further fermented to f-cMRP...... Read Cheese could be the next health food, industry expert suggests The tide may be changing for cheese, as science helps re-position the dairy food as a protein-dense, calcium-rich, healthy snack rather than as a high-fat and -sodium food to be enjoyed in moderation, suggests a market trends expert. For years, cheese has been demonized as a food high in saturated fat, which could raise cholesterol levels and heart disease risks, and as high in sodium, which threatens to elevate blood pressure levels. But emerging science is poking holes in these arguments, creating an opportunity for cheese to be “the next naturally functional success story,” Julian Mellentin, director of New Nutrition Business, says in a report released this month. “A key thing for cheese marketers is to actually challenge all the negatives that are put out about cheese in relation to sodium and fact,” he told FoodNavigator-USA. To do that, he points to scientific studies published in the last few years that undermine the current negative messages about cheese as an unhealthy food. For example, a study published in the American Journal of Clinical Nutrition in 2011 found a negative correlation between cheese intake and BMI, casting doubt on the idea that the saturated fat content in cheese could lead to weight gain……. Read


http://onlinelibrary.wiley.com/doi/10.1111/jfs.12201/abstract?campaign=wolearlyview

http://www.foodmanufacturing.com/news/2015/06/milk-proteins-may-protect-against-cardiovascular-disease

http://www.foodnavigator-usa.com/Markets/Cheese-could-be-the-next-health-food-industry-expert-suggests


Digital & Full-text Publications Global Dairy Update from Fonterra - May 2015 Fonterra Co-operative Group Limited has issued a market update. IN THIS EDITION:

Fonterra milk collection • New Zealand 8% higher in April 2015 and 2% higher for the season to date • Australia 7% higher in April 2015 and 6% higher for the season to date Business update • Global Ingredients third quarter update Global dairy market overview • End of European Union milk quotas • Global milk production growth easing and volatility in exports and imports Dairy commodity prices on 19 May 2015 • Fonterra volume sold on GDT of 24,840 MT • GDT Price Index 2% lower than the previous event

….. pdf, 10 pages….. Read China food safety law – USDA On April 25, 2015 China announced it new Food Safety Law. This is the final rule and will be implemented on October 1, 2015. This report provides an unofficial translation of the Law.... pdf, 44 pages.... Read Mexico – Dairy semi-annual – USDA As medium term trends in genetics and technology continue its implementation in high-end farms, Mexico’s milk production is seen higher in MY2015 while cheese consumption and imports, which might be affected due to stagnant purchasing power in specific sectors of the population, are seen lower in MY2014 and MY2015. The outlook for the remainder of the complex is largely similar to previous forecasts..... pdf, 8 pages.... Read


https://www.nzx.com/files/attachments/213833.pdf

http://gain.fas.usda.gov/Recent%20GAIN%20Publications/Amended%20Food%20Safety%20Law%20of%20China_Beijing_China%20-%20Peoples%20Republic%20of_5-18-2015.pdf

http://gain.fas.usda.gov/Recent%20GAIN%20Publications/Dairy%20and%20Products%20Semi-annual_Mexico%20City_Mexico_5-29-2015.pdf


Dairy commodity trade price index and prices from latest Global Dairy Trade auction (all prices $US/MT) – source Global Dairy Trade


https://www.globaldairytrade.info/en/product-results/


Webinars & Conferences Webinars or Web seminars often provide a free or cost-effect way of enhancing knowledge or help stay on top of market trends and opportunities. Date Webinar List Presenter Timing* Price

21 Aug One Page Cost Benefit Analysis Tool…. Read National Good Food Network

5:30 EST Free

* For your local time, please use the Time Zone Converter

Conference Where 2015 Jul 6-8 Cheese and Ice Cream Science and Technology Short Courses….

Read or email [email protected] Melbourne, Australia

Jul 11-14 IFT Annual Conference….. Read Chicago, US Jul 12-16 ADSA ASAS Joint Annual Meetings….. Read Orlando, US Aug 11-13 48th Annual AIFST Convention…. Read Sydney, Australia Sep 16-18 New Methods and Applications for Concentration, Thermal

Preservation and Drying of Milk, Whey and Starter Cultures… Read Munich, Germany

Sep 20-24 IDF World Dairy Summit 2015…… Read Vilnius, Lithuania Sep 30-Oct 2 9th NIZO Dairy Conference - Milk Protein Functionality… Read Papendal, The Netherlands Nov 16-20 9TH CIGR Section VI International Technical Symposium….. Read Auckland, New Zealand Nov 18-19 Latin America Dairy Congress…Read Iguacu Falls, Brazil 2016 Apr 11-13 IDF Symposium on Dairy Products Concentration & Drying… Read Dublin, Ireland Apr 11-13 IDF Symposium on Cheese Science & Technology… Read Dublin, Ireland

Let us know about other key industry events to put in the schedule by emailing [email protected]



https://attendee.gotowebinar.com/register/7547274677638746369

http://www.timezoneconverter.com/cgi-bin/tzc.tzc

mailto:Read


http://www.ift.org/

http://www.adsa.org/Meetings/AnnualMeetings/tabid/114/ModuleID/433/ItemID/53/mctl/EventDetails/Default.aspx

http://www.aifst.asn.au/food-for-all.htm

http://www.technologieseminar-lmvt.de/

http://idfwds2015.com/home/

http://www.nizodairyconference.com/

http://www.cigrvi.com/

http://www.zenithinternational.com/events/194/Latin%20America%20Dairy%20Congress

http://idfingredientsandcheese2016.com/

http://idfingredientsandcheese2016.com/


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