Highlights from this issue

Latest products

Newest ingredients

R&D highlights

Consumer Trends & Insights

Links to reports

And more…

Making a fashion statement

with yogurt packaging

Yogurt packaging inspired by dress

designs of a fashion designer

… read more

MAGAZINE No 186· March 2015

DAIRY INNOVATION

DIGESTTM

Table of Contents

Issue No. 186 – March 2015

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

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

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

Yoghurts & Fermented Drinks .............................. 7

Butters & Spreads.............................................. 16

Cheese & Cheese Products ................................. 16

Miscellaneous Products & Innovations ............... 19

Business & Market Intelligence ................... 23

Consumer & Market trends ....................... 30

Patents ................................................... 33

Dairy Research & Related Publications........ 35

Processing & Product Development ................... 35

Quality & Analysis ............................................. 36

Health & Nutrition ............................................ 43 Digital & Full-text Publications .................... 45

Webinars & Conferences ......................... 47

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

Submission information: please send information to digesteditor@dairyinnovation.com.au

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Cover Photo: This month’s cover photo features a range of new products highlighted in this month’s magazine.

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.

Dairy Innovation Digest – No 186 Page 2

Editorial

Despite the slowdown in economic growth in China, demand for dairy products appears to be steaming ahead. China dairy imports reached record levels in 2014 with strong growth in liquid milk, cheese and butter, while imports of whey powders slipped slightly. Despite some slowdown in economic growth, where GDP growth is expected to be around 7% (very respectable however its lowest level since the 90’s), China’s dairy demand is expected to increase in the near future. According to Bord Bia research, the main driver for the growth has been the strong urbanisation of the Chinese population, a trend that is expected to continue.

By 2050 China’s cities will represent 77% of the population, compared to 54% today. Demand in China is reflected by the strong recovery in dairy commodity prices with the Global Dairy Index rising again by over 10% in the last two auctions.

It’s anybody’s guess as to what will happen to dairy prices when the EU dairy quota ends next month. One country that seems to be excited by the ending of the quota is Ireland. According to reports, Irish exporters are aiming to expand sales of Irish milk and cheese in a boom that would make Ireland the fastest-growing dairy producer in the world. Dutch dairy farmers are also gearing up their production levels to ready themselves for this anticipated opportunity.

Major dairy exporting countries like Australia and New Zealand are no doubt bracing for renewed competition from EU in growth markets such as China and South East Asia. On the other hand, existing exporters may see some benefit in the short term, as EU subsidies that were linked to the quota are removed, making for fairer competition in the market.

Since the launch of Coca-Cola’s premium milk in the US, “fairlife”, in December, many companies are wondering how this will affect the liquid milk market.

Coca-Cola is backing the launch with a US$30 million marketing spend and its executives believe the new milk will “rain money” for the company. Although it is too early to make a judgement, mixed reviews have been reported on the taste and quality of this premium milk by Vox Media and Business Insider. At least one report suggests that fairlife has 'Masterbrand' potential for Coca-Cola.

Closer to home, it is worth noting that a2 milk is set for launch in California, in April. The New Zealand based company a2 Milk hopes to emulate its success in Australia, where it has carved out a 9.3% value share of the fluid milk market. a2 milk has differentiated itself from other brands by claiming its milk free from β-casein type A1 which it claims may be easier to digest than regular milk (which contains both A1 and A2 protein types).

Despite having little or no scientific evidence for the claimed benefits of a2 milk, the success of this brand has been noticed by the major dairy companies. In Australia, Lion Dairy and Drinks has responded by re-branding several of their established milk products as “naturally contains A2 protein”.

Ranjan Sharma – Editor

Dairy Innovation Digest – No. 186 Page 3

New Products

Milks & Milk Beverages Lactose-free and sugar-free flavoured UHT milk (Australia) Under the Freedom Foods banner, the product comes in a Strawberry Crush (strawberry + milk) variant and is also formulated with no cane sugar. It is presented in a six pack overwrapped paperboard drink boxes (6 x

250ml) priced at 2.99 AUD. Since 10% of Australians are lactose intolerant (Australian Breastfeeding Association) increasingly more manufacturers are releasing suitable products for this lactose-intolerant cohort (parents who are buying these products for their own consumption or for their children) in order to fill out the existing room for a lactose-free dominant brand on the Australian market.

Dairy Milk; Low Fat Milk; Lactase; Vegetable Fibre; Strawberries; Natural Flavor; Vegetable Gums; Gellan Gum; Xanthan Gum; Minerals; Calcium; Iron; Vitamins; Niacin; Vitamin D; Folate; B6; Riboflavin; Thiamin 122.00mg Calcium; 225.00kcal Calories; 1.50g Fiber; 1.20mg Iron; 3.40g Protein; 1.00g Saturated Fat; 200ml Serving Size; 1 Servings Per Package; 50.00mg Sodium; 1.50g Total Fat; < 0.10g Trans Fat; 0.22mg Vitamin B1 / Thiamin; 0.34mg Vitamin B2 / Riboflavin; 1.00g Vitamin B3 / Niacin; 0.20mg Vitamin B6; 2.00g Vitamin D

(Source: Datamonitor Consumer, Product Launch Analytics)

a2 milk to hit stores in California in April (US) a2 Milk – milk from cows that only produce A2 beta casein protein - is set for an April launch in California. The a2 Milk Company hopes to emulate its success in Australia, in which it has carved out a 9.3% value share of the fluid milk market. Most dairy cows produce milk containing A1 and A2 beta casein, which form around 30% of the total protein in milk solids. However, The a2 Milk Company believes A1 is responsible for some of the abdominal discomfort reported by dairy consumers - has developed a genetic test to identify cows that only product A2 (approximately 30% of the herd), so their milk can be segregated. The New Zealand-based firm, which is investing $20m over three years to fund its US market entry following moves into China and the UK, says its a2 milk has been greeted with “high levels of acceptance” from retailers in a market where it claims a quarter of consumers experience digestive issues after consuming milk - only some of which can be attributed to cow's milk allergy or lactose intolerance. a2 milk - which will be sold in half-gallon cartons for $4.00-$4.50 with the strapline ‘The milk that might change everything’ – will arrive in several leading grocery stores from Kroger and Safeway to Whole Foods in April,……. Read

Dairy Innovation Digest – No 186 Page 4

Fully renewable food carton packaging for milk on trial (Finland) Global packaging company Tetra Pak has launched new carton packaging made entirely from plant-based materials, with the first product to use the packaging available in retail shops in Finland. Finland is a world leader in forestry and paper production. Tetra Pak is a multinational food packaging and processing company of Swedish origin. Finnish dairy producer Valio has become the first company in the world to sell products to consumers in the carton packaging made entirely from plant-based materials. The Company will trial the packaging until mid-March 2015. The package, Tetra Rex Bio-based, is manufactured solely from a combination of plastics derived from plants and paperboard. Tetra Pak said it marked a world first, and signalled “an important milestone” in Tetra Pak’s to move towards greater “environmental performance” across all parts of its portfolio and operations... Read Light-weight dairy jugs significantly cut HDPE usage (US) United Dairy, Inc., an independent, family-owned business with processing/packaging plants in Martins Ferry, OH, Charleston, WVA, and Uniontown, PA, markets milk, juice, tea, punch, and water products in

light-weight 1-gal bottles developed and patented by Mid-America Machining. The dairy, which sells branded and private label products to retailers in 9 States (Ohio, Pennsylvania, New Jersey, Kentucky, Virginia, West Virginia, North Carolina, South Carolina, and Maryland), decided to brand the 1-gal container as ECOJUG™. Mid-America Machining specifically developed the bottles to reduce the amount of HDPE needed to produce reliable packaging, while also minimizing the operational line changes users would need to make to accommodate the lighter-weight containers. The average traditional 1-gal HDPE dairy bottle weighs about 60-62 g. The 1-gal ECOJUGS weigh 52 g each. These jugs also are designed to be easier to grip, vent,

and pour. ECOJUGS are produced using 6-head extrusion blow-molding equipment (Model 350 R) from Uniloy……… Read Lightweight PET bottle launched GEA Procomac has released a new lightweight polyethylene terephthalate (PET) bottle in collaboration with PET Engineering and Novapet. The 1l White and Safe bottle has a 33/15 neck finish that weighs just 21g – thought to be the lightest of its size on the market. It is designed specifically for extended shelf life (ESL) and ultra-high temperature (UHT) milk applications and features a variable concentration of light barrier additive. By adjusting the concentration of TiO2-based solution in the preform, the new packaging format offers fillers the opportunity to match the light protect levels to their particular needs, with associated cost benefits….. Read

Dairy Innovation Digest – No. 186 Page 5

Dairy Crest adds 40% reduced sugar milkshakes to Frijj range (UK) Flavoured milk brand Frijj has announced the addition of a new range of milkshakes that contain 40% less sugar. The new reduced sugar milkshakes are available in seriously strawberry and choc-a-chocolate flavours. The brand’s owner, Dairy Crest, claimed that it “capitalises on the macro consumer trend towards products that are lower in sugar,” following research by the company that suggests 30% of consumers are discouraged from purchasing dairy drinks because of their sugar content levels. The new range is packaged in 471ml bottles and feature a refresh blue Frijj logo that the brand claimed will generate “standout on shelf” and differentiate the new products from its core range…… Read Flavoured milk with chestnut and caramel (Austria) In Austria, Berglandmilch Reg. GmbH has launched its Milchmischgetraenk a la Maroni Karamell (Mixed Milk Drink with Chestnut Caramel) marketed under the Schaerdinger Wintertraum ('Winter Dream') banner.

Presented in a 750g plastic bottle, the drink is priced at 1.49 EUR. According to pack, the product is free from genetic modification. The flavour combination of chestnut caramel will target sensation seekers. Brought out in winter, the drink is particularly themed to suit the winter period and the free from genetic modification tag will appeal to consumers looking for products that are as fresh & natural as possible. No Genetic Modification Milk; Sugar; Chestnut Puree; Glucose-Fructose Syrup; Cocoa Pieces; Wheat Flour; Butter; Wheat Starch; Wheat; Wheat Fiber 83.00kcal Calories; 12.00g Carbohydrates; 2.70g Protein; 0.10g Salt; 1.70g Saturated Fat; 100g Serving Size; Servings Per Package; 11.00g Sugar; 2.60g Total Fat

(Source: Datamonitor Consumer, Product Launch Analytics)

UHT milk with salted caramel flavour (US) The consumption of regular fluid milk has been falling 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, brands like Promised Land are rolling out products to arouse consumers' curiosity. Thus, Promised Land Dairy Distribution, Inc. has released a new limited time flavour, Salted Caramel Latte, in the USA. The Milk comes in a 946ml plastic bottle sold at 2.99 USD and is flagged as "all natural." Beyond launching an exciting flavour, the company is also likely to benefit from the current momentum of salted caramel in the dairy sector. Whole Milk; Sugar; Guar Gum; Carrageenan; Natural Flavor 260.00kcal Calories; 31.00g Carbohydrates; 35.00mg Cholesterol; 0.00g Fiber; 9.00g Protein; 7.00g Saturated Fat; 240ml Serving Size; Servings Per Package; 270.00mg Sodium; 29.00g Sugar; 11.00g Total Fat; 0.00g Trans Fat

(Source: Datamonitor Consumer, Product Launch Analytics)

Dairy Innovation Digest – No 186 Page 6

Camel milk powder (US) After its recent launch of camel milk targeting kids, Desert Farms, Inc. has started to distribute a new Raw Powdered Camel Milk under the Desert Farms brand name. Retailed in the USA in a 420g plastic tub for 112.00 USD, the powder is claimed to be a high source of calcium, gluten free and easy to digest. Camel milk is said to be suitable for lactose intolerants as it is claimed to be present in concentration of 4.8% but is easily metabolised. However, this product might fail to reach a significant amount of consumers due to its high price and therefore may remain a niche market. High Calcium; No Gluten

(Source: Datamonitor Consumer, Product Launch Analytics)

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Yoghurts & Fermented Drinks

Lactose-free Greek yogurt (Sweden) According to the Swedish Board of Agriculture, imports of yogurt, sour milk, and similar products in Sweden have nearly tripled between the ten year period 2002-2011. This creates opportunities for domestic

producers to identify key performing imports and innovate. In line with this, Lindahls Mejeriprodukter AB has recenlty extend its line of Lindahls branded Grekisk Yoghurt (Greek Yogurt) with a Laktosfri (Lactose Free) variety. Lindahls says, the launch was due to rising demand in lactose-free products in Sweden and the brand's quest to extend its products to fit the need of consumers of all ages - as the ability to break down lactose decreases after the teenage years. The 500g unflavored product is available for purchase in a plastic pail. No Lactose Pasteurized Milk; Pasteurized Cream; Yogurt Culture; Lactase

134.00kcal Calories; 5.80g Carbohydrates; 5.20g Protein; 0.13g Salt; 6.60g Saturated Fat; 100g Serving Size; Servings Per Package; 5.80g Sugar; 10.00g Total Fat

(Source: Datamonitor Consumer, Product Launch Analytics)

Greek yogurt (US) In the USA, Chobani, LLC distributes Chobani Flip Greek Yogurt in a new Chocolate Haze Craze variety. What makes this yogurt interesting is its sensory flavor combination of hazelnut and chocolate, making it a dessert-style yogurt. Presented in a 5.3 oz. (150g) plastic cup, with the flavored low-fat yogurt in one compartment and the hazelnuts & chocolate chips in the other compartment, it retails for 1.00 USD. Low Fat Lowfat Yogurt; Cultured Pasteurized Nonfat Milk; Cream; Live Active Yogurt Cultures; Thermophilus; Bulgaricus; Acidophilus; Bifidus; L. Casei; Evaporated Cane Juice; Hazelnuts; Sugar; Chocolate Liquor; Cocoa Butter; Milk; Natural Flavor; Cocoa Powder; Pectin; Locust Bean Gum; Organic Soy Lecithin; Salt; Vanilla 250.00cal Calories; 28.00g Carbohydrates; 15.00mg Cholesterol; 1.00g Fiber; 12.00g Protein; 4.00g Saturated Fat; 150g - 1 container Serving Size; Servings Per Package; 60.00mg Sodium; 24.00g Sugar; 11.00g Total Fat; 0.00g Trans Fat

(Source: Datamonitor Consumer, Product Launch Analytics)

Dairy Innovation Digest – No. 186 Page 7

Greek yogurt in pouches (Malaysia) Consumers in Malaysia can now purchase Chobani branded Fat Free Greek Yogurt, launched by Chobani Pty Ltd. who "believe yogurt should be simple." The product is made with three cups of milk to make it "so deliciously thick, creamy and packed with protein." Further claiming to have no preservatives, gluten, artificial colors or flavors, it is available in Plain, Raspberry, and Strawberry varieties, each sold in a 140g resealable plastic stand up pouch for 7.49 MYR. Gourmet Partner (M) Sdn Bhd handles the distribution. The product emphasizes on authenticity and simplicity, capitalizing on consumers' demand for "natural" food, free from unnecessary additives. High Protein; No Artificial Color; No Artificial Flavor; No Fat; No Preservatives 160.00mg Calcium; 351.00kj Calories; 5.90g Carbohydrates; 14.30g Protein; 0.00g Saturated Fat; 140g Serving Size; 0 Servings Per Package; 66.00mg Sodium; 5.30g Sugar; 0.00g Total Fat (Source: Datamonitor Consumer, Product Launch Analytics)

Yogurt in Ecolean pourable stand-up pouches (Argentina) La Serenisima Yogurisimo Cremix Yogur Entero (Whole Yogurt) in Banana Twist, Frutilla (Strawberry), and Durazno a la Crema (Peaches and Cream) flavors is now available in new family size plastic pourable stand-

up pouches. The new package features and air filled handle on the side for easy grasp and holding of the product while pouring and is hailed for its easy and practical storage in the fridge. Eight single-serving containers of yogurt will generate much more space in the refrigerator as well as plastic waste for the environment, making this 8-serving pouch an ideal choice for those concerned about the environment. Developing innovative packaging formats that facilitate quick and easy consumption and storage will help to gain market shares in a category expected to see 9.06% overall growth in 2015-2019. High Vitamins Pasteurized Whole Milk; Sugar; Bananas; Caramel Spread; JMAF; Modified Starch; Banana Flavor; Artificial Banana Flavor; Artificial Caramel Flavor; Guar Gum; Xanthan Gum; Citric Acid; Potassium Sorbate; Preservatives; Caramel Color; Sodium Erythorbate; Milk Cream; Skimmed Milk Powder;

Lactic Culture; Probiotic Cultures; Bifidobacterium; Casei Lactobacillus; Vitamin A; Vitamin D; Vitamin B12; Gelatin; Pectin 208.00kcal Calories; 30.00g Carbohydrates; 21.00g Cholesterol; 177.00mg Phosphorus; 6.50g Protein; 4.60g Saturated Fat;

200g Serving Size; 8 Servings Per Package; 99.00g Sodium; 6.90g Total Fat; 0.30g Trans Fat (Source: Datamonitor Consumer, Product Launch Analytics)

Organic probiotic yogurt with grass-fed claims (US) A new Organic Live Probiotic Yogurt has launched on the market in the USA under the Latta Russian Kefir brand name. Available in a Plain Flavor, the product is distributed by Best of Farms LLC, and retailed in a 5.25 oz. plastic cup. It is further said to be made with grass-fed milk, 12 kefir cultures and to contain acidophilus, a bacteria that exists naturally in the body and helps maintain an acidic environment. The brand's positioning clearly addresses health issue through the 'grass-fed milk' tag which has recently gained momentum and the presence of kefir cultures that give this product a functional feature. Organic Pasteurized Whole Milk; Acidophilus; Probiotic Kefir Cultures 80.00kcal Calories; 8.00g Carbohydrates; 10.00mg Cholesterol; 0.00g Fiber; 6.00g Protein; 2.00g Saturated Fat; 5.25 oz. Serving Size; Servings Per Package; 80.00mg Sodium;

9.00g Sugar; 3.00g Total Fat; 0.00g Trans Fat (Source: Datamonitor Consumer, Product Launch Analytics)

Dairy Innovation Digest – No 186 Page 8

Yogurt packaging with fashion designer inspired graphics (US) A marketing technique typically reserved for the personal care segment has made its way to the dairy case. Yoplait yogurt has teamed up with fashion designer Christopher Straub to release a limited edition signature

collection of Yoplait Light and Original varieties of Yogurt in cups inspired by Staub's dress designs. Blueberry Patch, Strawberries 'N Bananas, and Key Lime Pie are the light flavors offered and claimed to be free from fat, gluten and high fructose corn syrup; and Harvest Peach, Strawberry, and Orange Creme options are available in the Original format. Each is indicated to be a good source of calcium

and carries a price of 0.62 USD in the USA where they are distributed by Yoplait USA, Inc. This marketing and packaging is an example of the individualism and expression trend, allowing consumers to choose cups that allow them to express their personality, just as they would choose a specific dress from the designer. High Calcium; Licensed; Low Calories; No Fat; No Gluten; No High Fructose Corn Syrup (HFCS) Cultured Pasteurized Grade A Nonfat Milk; Blueberries; Modified Corn Starch; Sugar; Kosher Gelatin; Tricalcium Phosphate; Citric Acid; Natural Flavor; Potassium Sorbate; Acesulfame Potassium; Sucralose; Red #40; Vitamin A Acetate; Blue #1; Vitamin D3

(Source: Datamonitor Consumer, Product Launch Analytics) (More on this can be found here……. Read)

Greek yogurt sweetened with stevia (Canada) In response to consumer feedback, General Mills Canada Corp. has released a new line of Yoplait Source Greek Yogurt with Stevia Extract on the market in Canada. In lieu of aspartame, the company has turned to

the natural sweetener stevia because it is viewed by many as a healthier option. Recently seen in soft drinks, stevia is beginning to show up in more food items. The stirred yogurt is now offered in an 8-count option Raspberry & Lemon variety (4 raspberry and 4 lemon in 100g cups) that is claimed to have 0% milkfat and the equivalent of 2 weight watchers points per cup. In Canada, 74% of consumers pay attention to the type of sugar or sweetener used in their food and beverages (Datamonitor Consumer’s Q4 Global Survey, 2014), making this prominent advertisement of stevia extract likely to be noticed and valued. High Protein; Low Calories; No Artificial Color; No Artificial

Flavor Skim Milk; Raspberries; Lemon Pulp; Water; Sugar; Fructose; Milk Protein Concentrate; Modified Corn Starch; Natural Flavor;

Sodium Citrate; Pectin; Carrageenan; Stevia Extract; Potassium Sorbate; Color; Bacterial Cultures; Citric Acid; Tricalcium Phosphate 70.00cal Calories; 8.00g Carbohydrates; 0.00mg Cholesterol; 1.00g Fiber; 8.00g Protein; 0.00g Saturated Fat; per 1 container (100g) Serving Size; Servings Per Package; 50.00mg Sodium; 7.00g Sugar; 0.00g Total Fat; 0.00g Trans Fat

(Source: Datamonitor Consumer, Product Launch Analytics)

Dairy Innovation Digest – No. 186 Page 9

Yogurt drink in plastic cup for convenience (Brazil) Consumers in Brazil can now purchase a new range of Leite Fermentado (Yogurt Drink) under the Danone Dan' Up brand distributed by Danone Ltda. The range comprises Frutas Vermelhas (Red Berries) and Vitamina de Banana (Banana Smoothie) varieties. Both come in a 300g plastic cups priced at 3.19 BRL. Companhia de Alimentos Gloria handles the distribution. Blurring the lines between coffee and yogurt, this new format mimics a coffee disposable cup with plastic lid which offers busy consumers a convenient on-the-go package. 272.00mg Calcium; 236.00kcal Calories; 37.00g Carbohydrates; 6.80g Protein; 4.30g Saturated Fat; 300g Serving Size; Servings Per Package; 117.00mg Sodium; 6.70g Total Fat

(Source: Datamonitor Consumer, Product Launch Analytics)

Yogurt dessert (France) Marketed under the Danone Danio Minis brand name, a Dessert Laitier Sur Lit de Miel (Strained Yogurt with Honey on Bed) has been introduced on the market in France. It comes in a 400g oversleeved plastic cups

priced at 2.49 EUR and is tagged as being substantial, rich in protein, and fat-free. The product's claims and texture are likely to attract consumers looking for a substantial dessert and healthy food. Also, the addition of honey gives a product an indulgent note. High Protein; No Fat Skim Milk; Honey; Water; Concentrated Lemon Juice; Sugar;

Modified Starch; Pectin; Guar Gum; Concentrated Milk Minerals; Lactic Acid Bacteria; Sodium Citrate; Natural Flavor 82.00kcal Calories; 12.10g Carbohydrates; 7.90g Protein; 0.10g Salt; 0.10g Saturated Fat; 100g Serving Size; Servings Per Package;

11.40g Sugar; 0.20g Total Fat (Source: Datamonitor Consumer)

Cotton candy flavoured yogurt in pouches (US) Private label Market Pantry Low-Fat Yogurt Pouches are new in the USA. Distributed by Target Corp., the naturally flavored Cotton Candy variety is packaged in a 14 oz. (400g) paperboard box containing four 3.5 oz. (100g) pouches, which are BPA free plastic stand-up pouches with resealable twist-off caps. The retail price is 3.50 USD. Featuring live & active cultures, as well as being a good source of calcium, this refrigerated product should entice kids and parents to try the healthy snack. The yogurt also features the rBST Pledge (Our farmers pledge not treat their cows with rBST). High Calcium; Kids; Low Fat; No Added Hormones; No Bisphenol A (BPA); Private Label Cultured Pasteurized Grade A Lowfat Milk; Sugar; Casein; Whey Protein; Native Corn Starch; Fruit Juice Concentrate; Vegetable Juice Concentrate; Pectin; Natural Flavor; Locust Bean Gum; Vitamin A Acetate; Vitamin D3; Tricalcium Phosphate 90.00cal Calories; 15.00g Carbohydrates; 5.00mg Cholesterol; 0.00g Fiber; 115.00mg Potassium; 5.00g Protein; 1.00g Saturated Fat; 100g - 1 pouch Serving Size; 4 Servings Per Package; 55.00mg Sodium; 14.00g Sugar; 1.50g Total Fat; 0.00g Trans Fat

(Source: Datamonitor Consumer, Product Launch Analytics)

Dairy Innovation Digest – No 186 Page 10

Salted caramel flavoured dessert yogurt (US) New to consumers in the USA is a new range of Dessert Yogurt marketed under the Tillamook brand name. Available in Salted Caramel, Honey Cinnamon Creme Brulee, Oregon Strawberry Shortcake, and Marionberry Cobbler flavors, the product retails in a 5 oz. plastic cup. It is further said to be made with grade A milk. To benefit from the US thriving chilled dessert market (CAGR 3.97% for 2014-2018), the brand is tapping into the health and wellness trend by featuring a high quality milk, which might entice health enthusiasts. The chosen flavors are positioning this product as indulgent, a fit for consumers seeking a sensual experience. Cultured Pasteurized Grade A Milk; Cultured Pasteurized Grade A Cream; Salted Caramel Base; Sugar; Water; Brown Sugar; Corn Starch; Natural Vanilla Flavor; Natural Flavor; Fruit Juice; Sea Salt; Citric Acid; Modified Corn Starch; Modified Tapioca Starch;

Kosher Gelatin (Source: Datamonitor Consumer, Product Launch Analytics)

Pasteurised drinking yogurt for babies (Saudi Arabia) New to consumers in Saudi Arabia is a Gerber branded Yogurt Juice. The product comes in a Banana Yogurt & Fruit Juices option, which is available in 473ml oversleeved four plastic bottles priced at 29.00 SAR and is

tagged as high in vitamin C. According to pack copy, each bottle contains half fruit serving and half yogurt serving. The drink is made for babies and toddlers to help them discover new fruit tastes. This kind of baby beverages appeals strongly to busy parents who don't have time to prepare meals for their kids but at the same time they don't want to compromise on food quality. High Vitamins Yogurt; Cultured Milk; Non Fat Dry Milk; Gelatin Pectin; White Grape Juice From Concentrate; Water; White Grape Juice Concentrate; Banana Puree; Banana Puree Concentrate; Apple Juice Concentrate; Mango Puree; Mango Puree Concentrate; Citrus Pectin; Ascorbic Acid; Citric Acid

(Source: Datamonitor Consumer, Product Launch Analytics)

Greek-style frozen yogurt (US) A new variant of Greek Style Frozen Yogurt has launched on the market in the United Kingdom under the Ben & Jerry's brand name. Now available in a Blueberry Cheesecake flavor, the fair trade product comes in a 500ml paperboard tub sold at 4.99 GBP. The popular brand, manufactured by Unilever UK Ltd., is capitalizing on the health credentials of both Greek yogurt and frozen yogurt as an avenue for growth. The choice of a bakery inspired flavour speaks directly to those in quest for indulgence and a novel experimentation. (Source: Datamonitor Consumer, Product Launch Analytics)

Dairy Innovation Digest – No. 186 Page 11

Müller Yogurt Introduces New Ice Cream-Inspired Flavors (UK) Made with the same whole milk of ice cream, the new Müller yogurt varieties include Raspberry Chocolate Chip, Vanilla Bean, Strawberries and Cream and Mint Chocolate Chip. Each new flavor is a good source of

protein and an excellent source of calcium for 210 calories or less, the company says. “Delivering the indulgence of ice cream with the goodness of yogurt, our new flavors are perfect for those ‘me moments’ we all like to enjoy when we treat ourselves to something really good,” said Brian Hannigan, director of marketing for Müller Quaker Dairy... Read

Drinking yogurt for kids (The Netherlands) Reflecting a demand for convenience in today’s fast-paced world, children food brands are trying to create nutritious beverages that can double as snacks and help on-the-go consumers achieving a more balanced diet

for their children. Following this trend, Danone Nederland B.V. has recently launched a new Aardbei Drinkyoghurt (Strawberry Drinking Yogurt) under the Danone Danoontje brand name. Enriched with calcium and vitamin D, this yogurt stays well out of the fridge for 8 hours making it ideal for an on-the-go occasions. It is sold for 1.69 EUR in oversleeved 4x100g plastic bottles. High Minerals; High Vitamins Yogurt; Sugar; Strawberries; Modified Corn Starch; Carrageenan; Concentrated Beetroot Juice; Minerals; Natural Flavor; Citric Acid; Sodium Citrate; Vitamin D 120.00mg Calcium; 78.00kcal Calories; 13.20g Carbohydrates; 2.70g Protein; 0.10g Salt; 0.90g Saturated Fat; 100g Serving Size; Servings Per Package; 12.80g Sugar; 1.40g Total Fat;

0.75mg Vitamin D (Source: Datamonitor Consumer, Product Launch Analytics)

Kemps launches new frozen yogurt in clear containers (US) Taking a cue from some gelato makers, Kemps, St. Paul, Minn., introduced Frozen Yogurt Shop, a line of frozen yogurt that is sold in clear containers designed to show off the ingredients. According to Derek Scott, director of marketing at Kemps, the product features “smooth and creamy rosettes of frozen yogurt,” with toppings like chocolate pieces, chopped cookies and chopped peanut butter cups. Scott said, “The visually arresting product is clearly visible to the consumer through its transparent container,” and is “designed to bring the experience of a frozen yogurt shop into your home.” The frozen yogurt comes in four flavors: cookies & cream, peanut butter cup, raspberry and chocolate, and vanilla salted caramel. It's sold in 30-ounce containers for a suggested retail price range of is $4.99 to $5.49. A 1/2-cup serving of the peanut butter cup contains 180 calories, 9 grams of fat, 17 grams of sugar and 5 grams of protein. According to Scott, the trend of transparent/clear packaging is “rapidly gaining traction.”....... Read

Dairy Innovation Digest – No 186 Page 12

WhiteWave launches "Australian-style" yoghurt (US) WhiteWave Foods has launched Yulu, an "Australian-style" yoghurt, in the US. The company said Yulu, which contains 10g of protein, was "inspired by an authentic yoghurt recipe from Australia". In a statement

to just-food, WhiteWave said: "Yulu is double smoothed, meaning its fresh ingredients and whole fruit are blended twice, creating a creamier alternative to Greek yoghurt. Yulu is a great option for consumers who want a delicious, creamy, protein-packed yoghurt without the tangy, tart taste often associated with high-protein yoghurts." WhiteWave has developed a range of five flavours, including honey, strawberry and raspberry. The brand is on sale nationally in the US…… Read

Rachel's yogurt launches new Inspirations range (UK) Rachel’s has announced the launch of a new range of yogurt flavours, designed “to indulge and excite the taste buds”. The new Inspirations range will initially be available in apple and butterscotch and cherry and dark chocolate varieties, and will launch in retailers Waitrose and Ocado next week. “Each pot of Rachel’s Inspirations is made with the utmost care and, as with all the Rachel’s range, contains only organic ingredients, locally sourced milk and no artificial colourings, flavours or preservatives,” the company said. The 400g pots will be available for £1.99. Rachels’ marketing manager Daniel Wheeler said: “Whilst we know that 32% of yogurt consumption takes place in the evening, not all brands are tapping into this and the current indulgent yogurt offering for this occasion is limited. We have identified a clear gap in the market with our innovative Inspirations range, which will strengthen our current core range, offering a delicious new evening experience…… Read

Danone Actimel unveils ‘monster bottles’ for kids (UK) Actimel for Kids is set to get a boost with the introduction of new Monster bottles. Actimel for Kids is made using a new recipe full of nutrients including calcium, vitamins and L. Casei live cultures. Until now, each

serving came in a fun bottle representing three Actimel Heroes; AC, TI and MEL; but the range will now also be available in three new monster bottles, who featured in the 2014 Actimel for Kids ad campaign. Actimel is also launching a £2.8m new campaign for 2015. The campaign, which encourages people to make the most of winter with Actimel, will run across TV, print and digital under the strapline: ‘have you taken care of your immune system today?’ The ad champions Actimel’s recipe which includes yogurt and Vitamins B6 and D. It will be followed

by the launch of a new Honey & Lemon flavour drink in late January. Blandine Stefani, Danone Ltd marketing director said: “Actimel’s great formula and vitamin content offers a tasty way to take care of your immune system, even in winter.……. Read

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FrieslandCampina to launch Yazoo Yogurt Smoothie (UK) FrieslandCampina UK is targeting on-the-go consumers by adding a 330ml bottle to its Yazoo Yogurt Smoothie range. Sold in strawberry & raspberry and mango & pineapple variants, the single-serve drink (rsp: £1.49) will be available in McColl’s from February, with further listings expected over the coming months. The product - a blend of yoghurt, fruit and oats - launched in September 2014 in 750ml cartons and 3x200ml multipacks…… Read Borden Dairy Co. Introduces LALA Low-Fat Greek Smoothies And Yogurts Drinkable Greek (US) Borden Dairy Company, a leading U.S. dairy processor and distributor, has announced the debut of two new products that unite the signature taste and creamy texture of Greek yogurt with Borden's historic, beloved

American brand. LALA Greek smoothies and LALA Greek yogurt combine sweet fruits and serious dairy nutrition in both convenient bottled smoothies and spoon-loving cups. Smoothies are available in strawberry, peach and mango blends and yogurts come in strawberry, mixed berry, peach, coconut and pineapple flavors. "Greek yogurt is one of America's favorite protein-packed snacks, and our smoothies are the first drinkable Greek dairy product available nationwide. One in five Americans regularly eats on the run, but people don't want to sacrifice flavor or nutrition. That's why we created LALA Greek smoothies—to be the Greek that goes with

you," said Kristen Williams, Brand Manager for LALA. LALA's Greek smoothies are rich in phosphorus, riboflavin and vitamin B12, which keeps nerves and blood cells healthy. Each serving contains one third of an average adult's daily recommended calcium, and LALA yogurt delivers twice the calcium of other Greek yogurt brands……. Read

Stonyfield Farms has introduced Oh My Yog!, an organic tri-layer yogurt (US) Even Grandma can’t compete with this kind of apple-cinnamon goodness. Honey-infused whole milk yogurt, with bits of apple laced with cinnamon at the bottom, and a layer of cream on top. •The top layer is cream, the middle layer is honey-sweetened whole milk yogurt and the bottom is flavorful fruit, or in the case of the Madagascar Vanilla Bean variety, vanilla-infused yogurt. •The fruit varieties are: Apple Cinnamon, Gingered Pear, Orange Cranberry, Pacific Coast Strawberry and Wild Quebec Blueberry. •Each 6-ounce cup contains 190 calories, 5 grams of fat and 7 grams of protein… Read

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Karoun Dairies Launches Blue Isle Mediterranean Yogurt Drinks (US) According to the 2015 Research & Markets: Global & United States Yogurt Market & Yogurt Innovation, the yogurt and yogurt drink market is a dynamic category both in the U.S. and worldwide, marked by

exponential innovation. The category has been revolutionized in recent years by Greek yogurt, which has surged from being from just a sliver of the yogurt market in 2007 to becoming the most important trend in the industry, albeit at the expense of non-Greek yogurt dollar and unit sales. More than 50% of sales can now be attributed to Greek yogurt. However, Greek yogurt’s market saturation and ascendance has slowed, and the Greek yogurt industry is looking for additional ways to keep the momentum going. Award-winning leader in dairy manufacturing, Karoun Dairies (KarounCheese.com), is raising the bar in the

retail dairy aisle with the launch of Blue Isle Mediterranean Yogurt Drinks and Blue Isle Mediterranean Yogurt Spreads. Designed for a growing health-conscious population, Blue Isle replaces old grocery staples with tastier and better nutritional alternatives. These smooth, all-natural yogurt drinks have the added benefit of 10 live and active cultures. Loaded with protein and low in fat, Blue Isle Mediterranean Yogurt Drinks……. Read Yogurt drink with plant sterols Benecol (South Korea) Raisio’s Benecol partner in Korea, Lotte Foods Co. Ltd., has launched Benecol® yogurt drinks in the form of Health Functional Food in South Korea. The Benecol product launch in South Korea supports Raisio’s aim to expand into new markets particularly in Asia and South America. Lotte’s Benecol products sold in South Korea combine the Benecol brand with Lotte’s own dairy brand Pasteur. Pasteur Benecol yogurt drinks will be first available through Lotte’s Home Delivery channel in February. During the spring, the distribution will be expanded to top three hypermarkets and convenience stores around Korea. Lotte’s plan is to widen the distribution in the future to cover all major retailers in Korea. According to Olavi Erkinjuntti, Sales Director of Raisio’s Benecol ingredients & licensing business, the launch will further strengthen Benecol’s position in the growing markets of Asia. “In addition to Indonesia, Thailand, Hong Kong and the Philippines, South Korea is the fifth country where Benecol operations are expanded to in Asia...... Read

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Butters & Spreads Butter spread with chocolate chips (France) Following the trend, LB&C has recently released its Beurre a Tartiner Aux Eclats de Chocolat (Spreadable Fat with Chocolate Chips) marketed under the President banner. The product contains a dairy fat which makes it

look like more a spread than a butter, mixed with chocolate chips. Firstly launched by St Hubert in France, the product seems to have gained customers' attention and this launch illustrates that the trend for incorporating chocolate into spreads is spilling over into the spread category. Milkfat; Butter; Light Cream; Lactic Acid Bacteria; Chocolate Chips; Cocoa;

Sugar; Cocoa Butter; Sunflower Lecithin 601.00kcal Calories; 15.00g Carbohydrates; 2.40g Protein; 0.02g Salt; 41.00g Saturated Fat; 100g Serving Size; Servings Per Package; 12.00g Sugar; 59.00g Total Fat (Source: Datamonitor Consumer, Product Launch Analytics)

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Cheese & Cheese Products Goat cheese flakes (The Netherlands) In the Netherlands, Grozette B.V. has recently launched a new Dutch Goat Flakes under the Grozette brand name. It is sold for 1.69 EUR in a resealable 80g plastic bag. Positioning this product as local can give consumers a sense of comfort and confidence and the feeling of benefiting their local economy. Goat's Milk; Potato Starch; Salt; Starter; Rennet; Lysozyme 327.00kcal Calories; 1.60g Carbohydrates; 23.00g Protein; 1.70g Salt; 20.00g Saturated Fat; 100g Serving Size; Servings Per Package; 0.00g Sugar; 30.00g Total Fat

(Source: Datamonitor Consumer, Product Launch Analytics)

Soft goat milk cheese balls with flavour coatings (Ireland) Recently in Ireland, Marks & Spencer plc has started to distribute a Cheeseboard Truffle Selection marketed under the Marks & Spencer private label brand name. The product is yet another example of private label

evolution. It represents one of many recent premium-positioned private label items meant to compete with big brands in terms of quality and not just price. The gourmet inspired party food product consists of "four goats cheese coated in beetroot powder, four Cornish cruncher and balsamic onion, and four goats cheese with garlic and chive truffles." With a majority (53%) of global consumers agreeing that private label food is a good alternative to big brands (Datamonitor Consumer's global survey, 2014), private brands are currently facing potentially

profitable opportunities and high chances of successfully establishing new products on the market. The cheeseboard selection is presented in an oversleeved plastic tray priced at 7.49 EUR for 180 g. Tagged as suitable for vegetarians and gluten free, it is recommended to serve on a "cheeseboard with chopped apricots, sticky dates, and roasted almonds." No Gluten; Private Label; Vegetarian Full Fat Goat's Milk Soft

Cheese; Dried Beetroot; Salt; Ascorbic Acid; Cornish Cruncher Cheddar Cheese; Onions; Dried Carrot And Orange Coating; Dried Carrots; Orange Juice From Concentrate; Citric Acid; Balsamic Vinegar; Sunflower Oil; Sugar; Bay Leaves; Chives; Garlic Puree

(Source: Datamonitor Consumer, Product Launch Analytics)

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Processed cheese strings targeting kids (Malaysia) Dairy Farmers of America, Inc. has recently introduced String Cheese to consumers in Malaysia, bringing a source of calcium to kids during snacking time. The natural product is made of low-moisture part-skim

Mozzarella Cheese with "7 minerals & vitamins," and is naturally gluten free. Further tagged "real," it is sold in a 284g plastic bag containing individually wrapped cheese sticks for 19.99 MYR. Given its nutritional content, cheese snack stands out as a healthier and convenient snacking option for kids. This is likely to lead to future growth in this particular segment. High Calcium; High Minerals; High Vitamins; Kids; Natural; No Gluten; Real Pasteurized Part-Skim Milk; Modified Food Starch; Calcium Phosphate; Cheese Cultures; Salt; Enzymes; Potassium Chloride; Sodium Propionate; Alphatocopherol Acetate; Zinc Oxide; Pyridoxine Hydrochloride; Vitamin A; Cholecalciferol 70.00kcal Calories; < 1.00g Carbohydrates; 15.00mg Cholesterol; 0.00g Fiber; 6.00g Protein; 3.00g Saturated Fat; 24g Serving Size; Servings Per Package; 170.00mg Sodium; 0.00g Sugar; 5.00g Total Fat; 0.00g Trans Fat

(Source: Datamonitor Consumer, Product Launch Analytics)

No fat quark with yogurt (The Netherlands) According to Datamonitor's Consumer Survey 2013, 30% of dairy consumers consider "low or no fat" to be the highest priority when making purchase decisions. In light of this, Muller Netherlands has recently launched a new 0% Vet Kwark (0% Fat Quark) in the Netherlands under the Almhof brand name. Available in Perzik Abrikoos (Peach Apricot) and Limoen Aardbei (Lime Strawberry) varieties, it is sold in a 500g plastic cup for 1.89 EUR and is also tagged as free from artificial colors and flavors. No Artificial Color; No Artificial Flavor; No Fat Curd; Yogurt; Acidophilus; Sugar; Peaches; Apricots; Carrot Concentrate; Safflower Concentrate; Natural Flavor 96.00kcal Calories; 15.10g Carbohydrates; 7.90g Protein; 0.17g Salt; 0.10g Saturated Fat; 100g Serving Size; Servings Per Package; 14.50g Sugar; 0.20g Total Fat (Source: Datamonitor Consumer, Product Launch Analytics)

Cheese platter (Turkey) Ariste, a premium brand of Turkish cheeses, has launched in Turkey a Peynir Tabagi (Cheese Plate), presenting a selection of goat, sheep and cow's cheese of different types from all across Turkey. The cheese

slices are artistically presented, ready to be served at an occasion such as party. The product offers consumers the chance to try many varieties and saves them time and effort for preparation. The price for 500g is 39.90 TRY. (Source: Datamonitor Consumer, Product Launch Analytics)

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Smoked Gouda cheese (Poland) According to Datamonitor Consumer's global survey, 2014, 65% of Polish consumers agree that grocery products from the past are better than the ones available now, compared to much lower global average of

46%. This result reflects the attachment and sentimental attitude of Polish consumers toward products available on the market in the past. Therefore, manufacturers in Poland are likely to capitalize on groceries that refer to "olden times." New Sertop Jak Dawniej ('Like in Olden Times') branded Ser Topiony (Processed Cheese) launched in Poland matches this criteria and can be assigned to Datamonitor Consumer's retrophilia trend. Available in two variants: Gouda

Wedzona (Smoked Gouda) and Edam, the product comes in a retro style aluminium wrapper with understated design. (Source: Datamonitor Consumer, Product Launch Analytics)

Savoury processed cottage cheese (Poland) A high 7.65% CAGR is expected on the processed cheese market in Poland during 2014-19. This result significantly exceeds 2.87% CAGR for the processed cheese market in all of Europe within the same period of time. The positive market prospects may have contributed to a release of new Ser Twarogowy Topiony (Processed Cottage Cheese) marketed under the Sertop Delisia brand name. Available in Poland and manufactured by Sertop sp. z o.o., the product comes in two variants: Ze Szczypiorkiem i Cebula (With Chives and Onion) and Naturalny (Natural), both presented in 100g plastic wrappers. Although processed cheese is extremely popular as a sandwich filler in Poland, a cottage cheese based idea is somehow novel. In this case, a slightly different formulation concept providing a healthier product 'halo' is a main differentiation point, likely to help the cheese appeal to Polish audience (Source: Datamonitor Consumer, Product Launch Analytics)

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Miscellaneous Products & Innovations Nestle launches frozen custard (US) Next time you visit the freezer aisle, a new, unique, extra thick and creamy dessert will be available courtesy of Dreyer's Ice Cream, a Nestlé brand. In an innovative move for the brand, known for nearly 90 years as a

traditional premium ice cream brand, Dreyer's announces the national launch of a classic American treat – Frozen Custard. Frozen Custard, which was historically launched in the Midwest and known for its extra creaminess and thickness, is beginning to grow in popularity outside of its roots. Six flavors of frozen custard will be available nationwide at retailers in February. The six flavors are representative of the classic flavors and mix-in offerings found in popular frozen custard stands and pay homage to consumer favorites... Read

Australian liquid breakfast drink brand Up&Go to launch in UK Australian breakfast brand Up&Go is set to launch its range of breakfast drinks in the UK. Packaged in Tetra Pak’s 250ml Tetra Prisma Aseptic cartons, each drink in the range is said to offer all the protein, calcium and fibre of a bowl of cereal and milk. Up&Go is made with wholegrain oats and is low in fat, with around 170 calories per serving. It is also fortified with vitamins, and the UK version of the product has been adapted to include vitamin D. Up&Go has been sold in Australia for 15 years and is the country’s largest selling breakfast brand. Last year, we reported the launch of its Oats2Go in the Australian market, which prompted Kellogg and General Mills to enter the category in the US. Its UK introduction will be seen as a direct challenge to existing liquid breakfast products such as Nosh, the quinoa and yogurt-based breakfast drink brand that announced its launch last month…… Read Al Ain Dairy Farm launches premium camel milk ice creams (UAE) UAE’s Al Ain Dairy Farm has recently launched a new range of premium ice creams featuring fresh camel milk. According to the brand, Al Ain Dairy’s new ice cream range offers nearly half the fat of cow’s milk,

high levels of calcium, vitamins and minerals and helps reduce cholesterol. Available in cardamom, caramel, chocolate, date, saffron and light vanilla flavours, the product is suitable for people with a lactose intolerance and contains natural probiotic properties…… Read

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Cadbury Marvellous Creations-inspired ice cream (UK) Europe’s largest ice cream producer has expanded its Cadbury portfolio with the launch of an ice cream format inspired by the chocolate brand’s Marvellous Creations product line. According to R&R Ice Cream,

Cadbury Dairy Milk Marvellous Ice Creams will be available in “four exciting and unique” sharing tub varieties: jelly popping candy, zingy raspberry chocolate brownie, fairground candy crunch, and salted caramel and sour cherry.

It will be supported by a £1m above-the-line marketing campaign across outdoor and digital advertising, which is expected to reach nearly two million people in London alone and up to 30m digitally. Charlotte Hambling, head of UK marketing for R&R Ice Cream, claimed that the new products were leading innovation in the ice cream category: “We’re thrilled to announce the addition of Marvellous Ice Creams to our Cadbury portfolio........ Read Nestlé Launches New infant formula with BioGaia’s Probiotic in developing markets Nestlé has since the end of 2014 initiated the launch of powder formula with Lactobacillus reuteri Protectis for children above the age of one year. The products will mainly be sold in emerging markets. For several years, BioGaia and Nestlé have had a fruitful cooperation to develop products with probiotics. The parties have, as previously announced, entered into an agreement signed 30 May 2013 and giving Nestlé the exclusive rights to use BioGaia's patented probiotic strain Lactobacillus reuteri Protectis in an additional range of products. The new product, powder formula for children over the age of one year, is the result of this agreement. As scientific support for the new range of products are clinical studies, such as Pedro Gutierrez’ study published in 2014 in Pediatrics showing that Lactobacillus reuteri Protectis could prevent infections in children older than one year……. Read Lactalis to launch Lactel breakfast drink in France Milk'n Go, sold under the company's Lactel brand, will go on sale in major French supermarket chains from 2 March and be available in three flavours - raspberry, mango and chocolate-banana - and contain fruit and

cereals. Étienne Verdier, Lactel's director of sales development, said: "There has been a fall-off in basic milk consumption among young people and young adult couples, which reflects a general disaffection with the current product offering and this extends to breakfast cereals too. There is also a preference for flavoured milk drinks and for consumption in an 'as you go,' form," Verdier said. "We feel we're ... giving French consumers what they are looking for. The marketing pitch with this product is to point consumers towards a new way of consuming milk. To my

knowlege, there is nothing on the French market today which is comparable to Milk'n Go."……. Read

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Drink Spotilght: Stonyfield OP – Organic Protein Smoothie (US) OP is the organic high-protein smoothie from Stonyfield. Whether heading to the gym, training for a run, or just racing out the door to work, OP is the quick nutrition and energy boost you can take with you. Organic and gluten free, OP is available in three flavors. No artificial sweeteners. When we decided to create a high-protein smoothie, we knew it also had to be delicious. We consulted with the nutritional drink experts at Orgain, then created the first organic protein smoothie with 5 live active yogurt cultures and no artificial sweeteners. Claims:

No Pesticides, Hormones, Antibiotics, GMO’s, Artificial Sweeteners, 15g of protein Variants: Strawberry, Vanilla,

Chocolate Read Whey drink (Hungary)

Alfoldi Tej Kft. has launched in Hungary a Pina Colada flavored Savoital (Whey Drink), obtained from curd cheese whey, known to be rich in vitamins, protein and minerals. Marketed under the Riska Shake brand name the drink is both healthy, and having a trendy cocktail flavor. It is presented in a 500ml plastic bottle, with a design that reveals a possible targeting at younger consumers. High Vitamins Whey; Water; Sugar; Pineapple Juice Concentrate; E1442; E440; Coconut Flavor;

E331; E330 (Source: Datamonitor Consumer, Product Launch Analytics)

Arborea Wey Passion Fruit Whey Drink (Italy) WEY is a cool, nutritious and light whey based beverage. Whey is a valuable derivative of milk processing, rich in protein and minerals. Additionally, WEY contains a delicious fruit puree which gives it a pleasant and exotic taste. WEY Passion Fruit is fresh and exciting, and has the flavor an intense and active holiday of a lifetime. Latte Arborea, i.e. Cooperativa 3A, is today the primary hub of the Sardinian dairy industry. Our numbers confirm this: 248 members representing many producers/farm owners located all over Sardinia. Every day, they deliver an average of 524,000 litres (approx. 922,000 Imperial pints) of milk produced on selected, specialist farms which together have some 50,000 head of Holstein and Brown Swiss cattle…… Read Functional dairy drink (Australia)

In Australia, marketed under 247, a brand new range of Flavoured Protein Shake is available in three flavors. The new additions to the range are Honey Cinnamon with Ancient Grains, Caffe Latte with Ancient Grains, and Madagascan Vanilla Bean with Ancient Grains. All of them are distributed in 225ml plastic bottles for 3.29 AUD by Healthy Warriors Pty Ltd, and their packaging reads "good source of protein - low fat - good source of fibre." This beverage is also said to contain ingredients derived from milk. The company is trying to target the individuals who are looking for healthier products and those interested in sports beverages made in Australia. High Fiber; High Protein; Low Fat. Reduced Fat Milk; Maltodextrin; Milk Solids;

dietary fibre; Stabilisers; Vitamin; Mineral; Flavour; Organic Ancient Grains; Cinnamon; Sweetener 178.00mg Calcium; 260.00g Calories; 7.60g Carbohydrates; 1.80g Fiber; 11.00mcg Iodine; 1.00mg Iron;

21.00mg Magnesium; 147.00mg Phosphorus; 4.40g Protein; < 1.00g Saturated Fat; 225ml Serving Size; 1 Servings Per Package; 93.00mg Sodium; 4.00g Sugar; 1.50g Total Fat; 58.00mcg Vitamin A; 3.60mcg Vitamin C / Ascorbic Acid; 0.70mcg Vitamin D;

0.70mcg Vitamin E / Tocopherol; 0.70mg Zinc (Source: Datamonitor Consumer, Product Launch Analytics)

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Reduced sugar liquid breakfast to fuel mornings (Australia) Sanitarium have launched Up&Go Reduced Sugar – a highly-anticipated addition to their best-selling liquid breakfast range – for consumers who live life on-the-go and are looking to reduce their sugar intake. Up&Go Reduced Sugar has a five star Health Star Rating, under the new Government-led initiative which rates foods from a half star to five stars, based on their nutritional credentials. Daniel Derrick, General Manager Marketing – Sanitarium, said the new product has been developed in response to consumer feedback and is ideal for those who don’t have time for a sit down brekkie. “We know that some consumers are looking to reduce their sugar intake and so we’ve developed Up&Go Reduced Sugar to provide a convenient, great-tasting reduced sugar liquid breakfast choice, in addition to the market-leading regular Up&Go,” he said……. Read Sport dairy drink (France)

A new range of sport nutrition products has been introduced on the market in France by Lactalis Group marketed under the Apurna brand name. As part of the range a Boisson de Recuperation Apres le Sport (Drink for After-Sport Recovery) is available, offered as Saveur Citron Menthe (Lemon Mint flavor) and Saveur Orange (Orange Flavor). Both are presented in 300ml plastic bottles and claimed to be enriched with "prolacta," a protein from milk rich in essential amino acid such as leucine. This product is likely to get a space on the market as consumers especially male are increasingly aware of the role protein plays in leading a healthy lifestyle, whether for exercise or energy gain aspects (Source: Datamonitor Consumer, Product Launch Analytics)

Dairy dessert for kids (Poland) Recently in Poland, Bakoma Sp. has released a new Deser Mleczny (Milk Dessert) marketed under the Bakoma Bakus brand name. The Bakus sub-brand is one of the most popular kids-targeted dairy product ranges on the market in Poland. Continuous new launches help it further strengthen its dominant position and build brand loyalty among the youngest consumers. A common tactic of adding a colourful packaging design featuring cartoon animals, that help create a positive reception of the product, is also used in the case of this reported dessert. Two variants are available: O Smaku Smietankowo-Waniliowym (Cream-Vanilla Flavor) and O Smaku Czekoladowo- Orzechowym (Chocolate-Nut Flavor), both presented in 130g plastic cups priced at 2.29 PLN each. Kids Pasteurized Milk; Pasteurized Cream; Sugar; Modified Starch; Skimmed Milk Powder; Hazelnut Powder; Pectins; Locust Bean Flour; Sodium Carbonate; Flavors; Natural Vanilla Flavor; Glucose Syrup; Carotenes; Salt 152.00kcal Calories; 16.70g Carbohydrates; 2.60g Protein; 0.14g Salt; 5.00g Saturated Fat; 100g Serving Size; Servings Per Package; 13.00g Sugar; 8.40g Total Fat

(Source: Datamonitor Consumer, Product Launch Analytics) Click here to go back to the Table of Contents

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Business & Market Intelligence

Australia & New Zealand a2 Milk shares surge despite profit drop a2 reported an 81 per cent drop in first-half profit but the company says it's had more interest from farmers interested in supplying the company since dairy prices have dropped this year. A2 Milk, which markets milk with a protein variant said to have health benefits, pays a premium of around 5 to 7 percent to its small number of farmer suppliers in New Zealand, Australia, and the UK, which has become more attractive as the farmgate milk price for standard milk has dropped markedly this season… Read Fonterra makes bid for 20% stake in largest Chinese infant formula company Fonterra has lodged a formal bid to buy 20% of one China's major infant formula companies for an unspecified amount. Fonterra has submitted a partial tender offer for Beingmate Baby & Child Food Company Ltd to the Shenzhen Stock Exchange and expects a decision will be announced by March 18. Beingmate Baby's listing on the Shenzhen exchange shows a market capitalisation of 21.53 billion yuan ($NZ4.8 billion) meaning a 20% stake would be worth 4.3 billion yuan, or $NZ947 million, based on yesterday's opening share price of 16 yuan ($NZ3.54) per share. Analysts speculated Fonterra's partial tender offer was between $600 million and $700 million. When initially announcing the partnership last August, Fonterra said the Chinese infant formula market was worth about $NZ18 billion annually, and was expected to climb to $NZ33 billion by 2017… Read Fonterra aims to raise milk prices by issuing supply reduction news New Zealand's Fonterra Co-operative Group announced Jan. 29 that it plans to reduce the quantity of milk it will offer for the 2014-15 season as the country is teetering on the edge of a drought. A Chinese expert said the move could be deemed as an attempt by the company to boost consumer interest and raise prices of raw milk through the announcement of supply reductions, reports the mainland-based China Times. However, the company's strategy might not yield the desired results, given the emergence of other dairy product suppliers such as Ireland, the Netherlands and Australia, said dairy expert Song Liang. Fonterra revealed that it has reduced its milk volume forecast for the 2014-15 season to 1.532 billion kilograms of milk solids, 3.3% lower than the 1.584 billion collected last season. The previous milk volume forecast, made in December last year, was the latter... Read NZ's Fonterra says China dairy demand remains weak Chinese demand for dairy products remains weak following a slump in buying last year, New Zealand dairy co-operative Fonterra said on Thursday, adding that lower global supply was the big driver rising global dairy prices seen this year. "We see demand coming back but it's still very weak in China, our biggest market, and we see a lot of demand due to restricted supply than any significant demand," Fonterra Chief Financial Officer Lukas Paravicini told Reuters. Earlier in the day, the world's largest dairy exporter held its farmgate payout price at NZ$4.70 ($A4) per kilogram of milk solids, even as global diary prices have risen since the start of the year due to supply concerns as drought conditions have curbed New Zealand production…… Read

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Fonterra starts operations at its new ingredient factory Fonterra, New Zealand's dairy co-operative, has started operations at its new dairy ingredients plant in Heerenveen, in the north of The Netherlands. Developed in partnership with Dutch cheese manufacturer A-Ware Food Group, the plant produces whey and lactose specialty ingredients. These ingredients will be used in paediatric, maternal, and sports nutrition products by Fonterra and its global customers. Said to be Fonterra's first wholly owned and operated ingredients plant in Europe, the facility employs 50 people and is capable of producing 5,000 metric tonnes of whey protein and 25,000 metric tonnes of lactose annually. Fonterra CEO Theo Spierings said: "The commissioning of our new plant in Heerenveen further strengthens our ability to deliver high quality, advanced dairy nutrition that meets the needs of our priority markets and global customers…… Read Fonterra, Danone to fight behind closed door Fonterra will be spared having its multimillion-dollar fight with French food giant Danone spilling back into the public arena this year. The dairy co-op will also likely avoid having to make any payout during the year to the Paris-based company, which wants damages expected to exceed 630 million euro ($980 million) in the wake of Fonterra's 2013 botulism scare. The High Court battle between Fonterra and Danone, which alleged the New Zealand company breached the Fair Trading Act and made negligent misstatements, was one of 2014's most hotly anticipated corporate scraps after it was launched last January. However, by November the fight had all but simmered down. That was when the Court of Appeal denied Danone's bid to keep the dispute live in this country while both parties headed to arbitration in Singapore…… Read Lion reports a drop in revenue in ‘highly competitive’ conditions Food and beverage company Lion has reported a sale revenue decrease of 3.1 per cent to $4,990 million for the financial year ending 30 September 2014. Lion, which is a subsidiary of Japan-based food and beverage company Kirin Holdings, said a year of “subdued consumer sentiment fuelled highly competitive and deflationary market conditions” across Lion’s businesses. The Company reported that total Beer, Spirits and Wine volumes across both Australia and New Zealand declined 2.7 per cent, while volumes in Lion Dairy & Drinks (LDD) declined 7.3 per cent. However, Lion said that with a focused strategy of building high value brands and categories it was able to soften the volume impact……. Read Lion Dairy & Drinks sells of its leading cheese brands to Warrnambool Cheese and Butter Dairy company Warrnambool Cheese and Butter will buy Lion Dairy's "everyday" cheese brands for $137 million. The brands, which include Coon and Cracker Barrel, are already manufactured by Warrnambool Cheese and Butter, but now it will own them instead of just supplying the cheese. Warrnambool CEO David Lord said the company might buy more brands in the future, with new purchasing power through its parent company Saputo. "They've been very clear about this, that growth for the benefit of WCB is something that Saputo wants to achieve," he said…… Read Bega Cheese result “very positive”, despite reporting profit drop Australian dairy manufacturer Bega Cheese has announced an 8 per cent increase in revenue to $552.5 million for the first half of the 2015 financial year, despite its normalised EBITA of $31.3 million being lower than the previous year. Australian Food News reported in August 2014 that Bega Cheese had announced a record profit for the year ended 30 June 2014, saying that its balance sheet had been “significantly

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strengthened” by the outcome of the sale of its 18.8 per cent share in dairy company Warrnambool Cheese and Butter (WCB). The Company said it remained “very positive” about the outlook for dairy and for the Bega Cheese business in particular, despite the short term challenges in the first half. It said that the increase in revenue reflected the success of its strategic initiatives and the strong growth of both its international consumer packaged goods business and the nutritional business…… Read Fonterra calls for review of fat guidelines Fonterra is calling for guidelines on the consumption of fat to be reviewed, following research in Britain suggesting guidelines there should never have been introduced. Dietary advice since the late 1970s has been that people should limit the amount of fat they eat, to cut the risk of heart disease and death. But researchers, writing in the online journal, Open Heart, said the recommendations were not backed up by scientific evidence. The World Health Organisation and the Ministry of Health recommend people have no more than 35 percent of their calories from fat. However Fonterra's chief technology officer Jeremy Hill said that needed to be re-evaluated… Read Arla Foods enters joint venture in Australia – eyes fivefold growth With the ambition to multiply its business in Australia fivefold, Arla has entered a joint venture with Australia’s largest cheese importer, F. Mayer Imports. The partnership will help Arla build on decades of success ‘Down Under’ for its speciality cheese brand, Castello, at a time when Australians are craving quality, culture and artisan cheese. ‘Arla Foods Mayer Australia Pty Ltd’ is the name of the new joint venture, which is set to market, sell, and distribute imported and local dairy specialty products to the Australian market. The products will be Castello® cheese, Lurpak® butter and various high-quality Arla® products, but the portfolio will also include specialty dairy products from third-party producers in Europe and Australia via F. Mayer. All of Arla’s current and future business in Australia will be placed in the joint venture with F. Mayer Imports who is Australia’s biggest importer of cheese products and has been Arla’s preferred distributor in the country for the last 30 years…Read Niche butter manufacturer in Australia Myrtleford Butter to expand Mother-and-daughter team Bronwyn and Naomi Ingleton have outgrown the Myrtleford Butter Factory building and have put it on the market. When the pair moved into the factory, built in 1906, it took some trial and error before they delivered their first retail box of butter on December 14, 2010. They now produce one tonne of butter a week and have picked up awards and plaudits along the way. The 75-square-metre floor space is clearly not big enough. Naomi says she and new business partner David Taylor have found a new location – a whopping 1000 square metres – but won't reveal its location yet… Read Murray Goulburn's $500m listing on track: Helou Murray Goulburn managing director Gary Helou said the nation's biggest dairy exporter is on track to list a $500 million unit trust in July. Mr Helou will do roadshow talking to his farmer base in March and the listing plans could accelerate if farmers are supportive. "We could go to an EGM [extraordinary general meeting] in April and could go ahead to list a unit trust in July," he told Fairfax Media. The Victorian co-operative intends to keep ownership in the hands of its farmer-suppliers. It hopes to raise up to $500 million to fund growth projects by allowing non-farmer investors to own units with economic but no voting rights. This model is similar what New Zealand heavyweight Fonterra has done with its Fonterra Shareholders' Fund… Read

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Adelaide couple on trial for supplying raw milk A couple who sold "shares" in their cows to supply unpasteurised milk are on trial in Adelaide for breaching food standards. Read Food Ministers take further action to prevent raw milk consumption The Ministers who met last Friday at the Australia and New Zealand Ministerial Forum on Food Regulation have said they are “extremely concerned” about consumption of unpasteurised (raw) cow’s milk that is sold as ‘bath milk’, a cosmetic product labelled ‘not for human consumption’... Read Raw Milk Cheeses Changes to the Food Standards Code (Standard 4.2.4) allowing for the safe production of a wider range of raw milk cheeses are expected to be gazetted and become law later, following approval by the ministers for food regulation in January… Read Bellamy’s produces strong a result Australian baby food company Bellamy’s Australia Limited (Bellamy’s) has announced strong revenue growth of 141 per cent to $58.3 million and net profit growth of 137 per cent to $3.2 million for the six months ended 31 December 2014... Read

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Asia-Pacific & Rest of the World The China Liquid Milk market continues to grow In 2013, the high end liquid milk market in China grew by 25.4 percent and held 28.9 percent of China's liquid milk industry… Read Glanbia Posts Better-Than-Expected Results as Revenues Increase 6.9% Global nutrition and ingredients group Glanbia has posted full year 2014 results that beat expectations. Total group revenues reached €3.5bn, up 6.9% on 2013. Pre-tax profits were down slightly at €173m compared with €176m in 2013. Areas that performed particularly well were Global Nutrition and Ingredients... Read Glanbia Eyes Milk Quota Removal Potential With Major Investment With only few weeks until EU milk quotas are removed, the Irish Dairy industry is priming itself to commence production in a new era for dairy farming. Glanbia Ingredients Ireland (GII) will officially launch its infant-formula-grade greenfield nutritional ingredients plant in Belview, County Kilkenny on March 5. With support from Enterprise Ireland, the €185 million Belview development is the largest single dairy investment in the history of the State and it will contribute greatly to Ireland's export-led recovery. It’s part of a wider €200 million investment program that also includes a new €7.8 million milk protein plant in Co. Cavan, a new butter plant and a new whey protein plant in Co. Kilkenny... Read

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Kerry Group Results Boosted by Ingredients, to Sell Australian Bakery Pinnacle Kerry has reported 2014 group revenue of €5.8 billion reflecting 2.4% continuing volume growth. Ingredients & Flavours (€4.3 billion) was up +3.4% on continuing volumes, while Consumer Foods (€1.5 billion) was down -0.7% on continuing volumes. The company also announced that it has commenced negotiations, which are now at an advanced stage, in relation to the sale of the Pinnacle lifestyle bakery business in Australia (annual revenue €160m)... Read US milk production up 2.1% as dairy herd expands Milk production in the US has increased by 2.1% to 17.6 billion lbs (8,220,411,866 litres) in January, according to the latest USDA. Even though this is the eighth consecutive month that US milk production has increased by more than 2%, the increase was still below the forecasted 2.5 - 3.2%. This is due to severe weather cutting production in some areas. The US dairy herd increased by 9,000 cows in January to 9.308 million. This is 96,000 extra cows compared with this time last year... Read French yoghurt makers to hear verdict into price fixing cartel According to reports in La Figaro, the French Competition Authority will publish a decision which will likely lead to fines for a number of French yogurt manufacturers. Autorite de La Concurrence is investigating an alleged price fixing cartel opened in 2012 by producers including Lactalis, Yoplait, Novande, Senoble as well as Les Maitres du Cotentin, Alsace Lait and Laita. The companies allegedly held meetings in hotels, kept secret records, and used a telephone registered in the name of one of the member’s partner. The regulator’s office confirmed that it was examining this case and will not speak about it a decision is made public... Read General Mills to cut sugar in Yoplait yogurt by 25 percent General Mills Inc. will cut the amount of sugar in its Yoplait Original yogurts by more than 25 percent, the food manufacturer announced Tuesday. The move will trim the number of calories in the yogurt from 170 to 150, while increasing the amount of protein. A Yoplait Original yogurt will now have about 18 grams of sugar, down from 26, the Pioneer Press reports. The old Yoplait recipe made the brand one of the sweetest on the market — a fact that came back to hurt General Mills when consumers developed a taste for less-sweet Greek yogurt styles like Chobani. General Mills has since won back some market share with its own Yoplait Greek variety…Read Danone forecasts difficult market amid fresh dairy slowdown Danone, the world’s biggest yogurt maker, joined European consumer-goods peers in forecasting no pickup in sales growth in 2015 after revenue from its fresh-dairy unit increased at the slowest pace in more than a decade last year. Danone’s sales will rise 4 percent to 5 percent on a like-for-like basis this year after a 4.7 percent gain in 2014, the Paris-based company said Friday in a statement. The maker of Activia yogurt said it expects “slight growth” in the operating margin on the same basis, which adjusts for currency changes, divestments and acquisitions. That would be the first margin expansion in four years... Read Landmark Year for Agropur Cooperative: Revenues Surge 21.3% to $4.7 Billion Agropur Cooperative has announced revenues of $4.7 billion and restated earnings before interest, taxes, depreciation, amortization and joint ventures (EBITDA) of $270.6 million for the financial year ended November 1, 2014. Revenues and EBITDA increased 21.3% and 3.1% respectively. Agropur declared

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$92.3 million in patronage dividends in 2014. Members' equity stood at $1.2 billion. "2014 was certainly an historic and strategically important year for our organization," said Robert Coallier, CEO of Agropur. "For the first time in its history, the Cooperative's sales passed the $4 billion mark... Read Canada dairy Saputo sees range for acquisitions C$500 million-C$1 billion Canada's tightly managed dairy sector limits domestic opportunities for Saputo Inc, the country's largest dairy, forcing it to focus on growth elsewhere, the company's chief executive said last month. CEO Lino Saputo Jr. emphasized in an interview that the company is not lobbying Ottawa to either dismantle or preserve the system, which restricts how much milk farmers can produce and curbs imports. But, he said, a liberalized system could allow Saputo to grow at home. "If things would open up in Canada, we're very well-placed to take advantage of whatever opportunities that might be there," Saputo said. "If a dairy farmer would be able to be cost-effective in Canada, and be able to have a huge pool of milk for us, then, yes, it would make sense to increase our presence in the Canadian platform."… Read Saputo wants preference in EU cheese quotas Canada’s largest dairy processors are pressing the federal government to allocate to them the lion’s share of higher cheese import quotas from Europe under the new free trade deal with the European Union, Saputo chief executive Lino Saputo Jr. said last month. Those with a vested interest in the dairy industry, rather than just any business start-up, should receive the largest allocations of the additional 17 million kilograms of product from Europe that will be allowed into Canada each year under the deal, Saputo said following a speech to the Canadian Club of Montreal... Read USDA: 2014 US dairy export values hit $7.2 billion Despite a downturn in the second half of the year, 2014 U.S. dairy products were a record-high $7.20 billion, according to final calendar year totals from USDA’s Economic Research Service and the U.S. Department of Commerce. 2014 exports were up 6% from the 2013 total of $6.80 billion, the previous record high. Continuing to trend lower, the value of December U.S. dairy product exports was estimated at $485 million, the lowest monthly total since February 2013. During that past two calendar years, monthly exports had topped $500 million in 19 months. December exports were down 4% from November, and about 21% less than December 2013. At $338 million, the value of December 2014 imports was up 8% from November... Read Chinese dairy market reviewed China dairy imports reached record levels in 2014 with strong growth in liquid milk, cheese and butter, while imports of whey powders slipped slightly. Despite some slowdown in economic growth, where GDP growth is expected to be around 7% (very respectable however its lowest level since the 90’s), China’s dairy demand is expected to increase. The strong urbanization trends are expected to continue and by 2050 China’s cities will represent 77% of the population, compared to 54% today. Increased dairy consumption is closely tied to city growth with over 90% of dairy consumption taking place in urban centres. With a higher cost base and a fragmented structure, Chinese farmers are having difficulty competing with imported milk prices. According to the Ministry of Agriculture, local producer prices dropped by over 10% last year from RMB4.19/kg in January 2014 to RMB3.75kg in December. It is estimated that over 100,000 farmers have exited the business annually since 2009, and the national herd dropped below 14 million head in 2014… Read

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Chinese e-commerce dairy sales move at rapid pace The old Western tradition of doorstep milk delivery is well underway in China but taking on a more modernized approach. The trend grows as e-commerce, or online sales, is becoming one of the quickest growing markets in the Chinese economy. In addition, doorstep milk delivery through online purchasing is increasing in popularity as Chinese e-commerce dairy consumers find that quality imported liquid milk is easily and readily available for an affordable price online… Read China vows supervision for scandal-hit milk industry China will step up monitoring of the raw milk industry this year to ensure safety and quality of the country's dairy products, the Ministry of Agriculture (MOA) said on Wednesday. Dairies and vehicles transporting raw milk are subject to monitoring by local authorities and random inspection will be strictly carried out to ensure no illegal substances are added, said the MOA. The supervision will focus on raw milk produced for infant formula and a source-tracing monitoring system will be established in a bid to guarantee the safety of infant formula… Read Scottish Dairy Brand to be Set Up A Scottish dairy brand to promote products at home and overseas will be launched this year, Rural Affairs Secretary Richard Lochhead announced last week. The Cabinet Secretary confirmed he will shortly publish a detailed dairy action plan as he gave evidence to the Scottish Parliament’s Rural Affairs, Climate Change and Environment Committee. That plan will contain plans for a dairy brand and a showcase for retailers and overseas buyers to boost the profile of Scottish products, as well as a range of other measures reflecting this morning’s discussion with the Committee… Read Milking the opportunity: €35m for two dairy innovation centres in Ireland Investment by Government and industry to position Ireland as a world leader in dairy innovation A total of €35 million is to be invested by Government and industry in two dairy research and innovation centres in Limerick and Cork. The projects aim to exploit growth opportunities presented by the abolition of milk quotas in March and to position Ireland as a world leader in dairy innovation. Some €25 million has been earmarked for the construction of a new Dairy Processing Technology Centre (DPTC) at the University of Limerick, which will house 52 researchers when fully operational. Minister for Agriculture Simon Coveney says similar benefits to those in Cork would be seen in many other rural communities. The milk quota regime ends on March 31st, meaning farmers can produce as much milk as they like… Read

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Consumer & Market trends 7 Trends in Cheese 2014 from Dairy Innovation Digest The Dairy Innovation Digest team have squeezed the curd, removed the whey and packaged our own tasty selection of highlights and trends in cheese product development in 2014. Seven global trends in cheese marketing caught our attention... Read

Advice to avoid dairy fat 'should never have been introduced' New research has found that advice issued over 30 years ago advising people to avoid eating fatty foods should "not have been introduced." Experts say the recommendations around dairy fat were not backed up by scientific evidence and should never have been issued. Tens of millions of people were warned that fat consumption should be strictly limited to cut the risk of heart disease and death. However, placing the emphasis on saturated fats, experts warn, means public heath teams have not given enough attention to other obesity risks, such as carbohydrates... Read CDC Study: Increase in Raw Milk Food Poisoning Outbreaks The US Centers for Disease Control and Prevention has released a new study in Emerging Infectious Diseases stating that the number of food poisoning outbreaks in the United States caused by raw (unpasteurized) milk increased from 30 in 2007 – 2009 to 51 in 2010 – 2012. Most of the outbreaks were caused by Campylobacter bacteria, and most occurred in states where the sale of raw milk is legal. Most worryingly, this increase in outbreaks happened at the same time there was a decline in the number of states where raw milk sales are legal, from 28 in 2004 to 20 in 2011. A food poisoning outbreak is defined as two or more cases of a similar illness resulting from eating a common food. The outbreaks caused by raw milk resulted in 979 illness and 73 hospitalizations. The bacteria responsible for the illness was reported in all of these outbreaks… Read

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US State Wyoming Steps Closer to Legal Raw Milk, More Food Poisoning, Critics Charge A bill that would legalize the sale of raw milk and home-grown food has passed both houses of the Wyoming State Legislature. But critics say the bill, called the Food Freedom Act, contains no consumer protections and will put people at risk for serious illness and death from food poisoning. The Wyoming Tribune Eagle editorial page said a better name for the bill would be the Food Illness Bill.The Wyoming Senate voted 20-8, with one abstention, to pass the bill. Criticism of the bill does not fall along part lines. Sen. Chris Rothfuss, D-Laramie, Sen. Charlie Scott, R-Casper and Sen. Fred Emerich, R-Cheyenne are all opposed to the idea. Before a fine version heads to Gov. Matt Mead, it will likely be sent to a conference committee. Because it is not pasteurized, raw milk can contain pathogens such as E.coli and Campylobacter which cause can cause serious illness and death. Children are disproportionately affected by raw milk outbreaks... Read

Global Dairy prices surge for the second time Fonterra’s Global Dairy Trade for dairy products saw prices rise by 10.1% in the latest auction, which took place on Tuesday (see the latest GDT auction prices at the end of Functional Foods Weekly). The rise comes following Fonterra’s last dairy trade auction in early February also showing an increase of 9.4% in the overall auction index. The last five GDT auctions have now yielded a positive result. Recent auctions have been much more positive result for dairy products than seen at previous Fonterra auctions held since last summer. All products traded showed an increase in price index compared to the previous auction with key product Whole Milk Powder (WMP) prices up 13.7% on the previous auction. WMP averaged $3,272/tonne across all contracts… Read (Latest dairy commodity prices from Global Dairy Trade are shown on page 46)

Senior nutrition has 'same potential' for growth as infant formula: FrieslandCampina Senior nutrition can emulate the growth potential of infant formula, but only if manufacturers get their "head around" certain complexities, says FrieslandCampina. Speaking with DairyReporter.com, Benno van Mersbergen, business development manager, FrieslandCampina, said that the dairy sector "sees the opportunity" that lies in senior nutrition, but "nobody knows what to do." “Our CEO keeps telling us that soon there will be more people in the world over 65 than under the age of five, and he’s mentioning that for a reason,” said van Mersbergen. “Seniors are senior now and still have a long life ahead of them." “They have time and money – that’s a new given. So there is a lot of potential there.” But to take advantage of the opportunity that lies here, the dairy sector must first get its "head around" senior nutrition, he said… Read

A verdict on Coca-Cola’s hyped up fairlife milk Coca-Cola has launched a new kind of milk nationwide that costs twice the price of regular milk. The beverage, called fairlife, doesn’t contain lactose and it has 50% more protein, 30% more calcium, and 50% less sugar than regular milk. Business Insider team tested three kinds of fairlife: Chocolate, fat free, and 2% reduced fat milk. The company also sells whole milk. The chocolate milk was the crowd favourite. It’s very sweet, but not overpowering, and the consistency is creamier and thicker than regular milk. Most people agreed that the 2% milk tasted similar to whole milk. Many reviewers loved the milky taste, while others thought it was too overpowering. “No protein powders or additional supplements are added,” McCloskey said in a phone interview with reporters on Tuesday. The product also has a shelf life of 90 days, compared to regular milk that typically expires within a couple weeks of purchase… Read

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Diverse regional consumption trends fuel yogurt growth opportunities The latest consumer research conducted by DSM reveals how yogurt preferences differ between countries and cultures and sheds light on new opportunities for yogurt manufacturers. The worldwide versatility of yogurt is amazing. From drink to snack to meal replacement, from an all-natural product to a protein-rich sports drink, from a fat-free dessert to a lactose-free addition to a child’s lunchbox, yogurt is the nutrient-rich choice for consumers as it fits with their lifestyles and health preferences. DSM report examines consumption patterns to identify areas of development for dairy manufacturers by showing how different regional and local traditions might be an opportunity for future yogurt successes across the globe. Part of the DSM Global Insight Series, the paper focuses on the consumption patterns of yogurt. It reveals that 53% consumers of the consumers surveyed are eating more yogurt than before. Although this figure is higher in emerging dairy markets like Brazil and China, the absolute amount and frequency of yogurt consumed is lagging behind, compared to more mature markets like France and Turkey. The occasions consumers eat yogurt vary per country, from a dessert in France (87%), to a snack on the go in Poland (73%) to a beverage in China (47%). In fact, drinking yogurt dominates the Chinese yogurt market, as 49% of people mainly prefer drinking yogurt, whereas just 11% mostly eat spoonable yogurt. The favorite type of yogurt also differs per country: Greek yogurt is increasingly popular in the U.S. (36%), however the Chinese have been eating more probiotic yogurt over the last 3 years (54%). As emerging yogurt markets are embracing dairy desserts in different ways, this may open innovation and consumption opportunities that are not available in mature yogurt markets. ………….. Read Lactose-free milk becoming mainstream in US Coffee in the morning. Watching TV after dinner. Taking the same route to work every day. These are all habits that are formed over time – and no matter how hard we try to change them, the saying often holds

true, “old habits die hard.” For many people who report having lactose intolerance, avoiding or limiting milk consumption can become a habit. There’s an opportunity to get people reacquainted with milk: through sharing and raising awareness about lactose-free cow’s milk products. It’s all about education and positioning the products. For instance, many people believe that lactose-free milk is not real milk and does not provide the same nutrition. Raising awareness that it is real cow’s milk with all the nutritional benefits you’d expect from cow’s milk (just without the lactose) is a first step……. Read

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School Children Prefer Their Milk with Added Flavor The study focused on elementary school children in Saskatoon and compared patterns of milk consumption during periods when chocolate milk was available, and the same schools when it was not available. The first goal was to measure the children’s response to drinking plain milk when chocolate milk was removed, and then calculate the impact on nutrient intake. The scientists recruited children from six schools in the Saskatoon area, both urban and rural. In total, there were over 12,200 students. Around one quarter of all students chose milk to drink (22-26%) when chocolate milk was provided; this dropped to 14% when it was withdrawn and only plain milk was available, with a decrease of 40-50% across the schools…Read

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Patents

Method for producing milk protein nanoparticles Patent Number: 20150024430 (QMilch, Germany) Abstract: The disclosure relates to milk protein nanoparticles produced according to a polymerization method in which at least one protein, which is obtained from milk and which can be thermally plasticized, is plasticized using a plasticizing agent, such as for example, water or glycerol at temperatures between room temperature and 140°...Read

Expanded bed adsorption methods for isolation of basic milk proteins including lactoferrin Patent Number: 20150024462 (Mead Johnson Nutrition Company, USA) Abstract: The present disclosure relates to improved expanded bed adsorption processes for isolating proteins from milk sources. In particular embodiments, the present disclosure provides a process for isolating a milk protein, such as lactoferrin, from a milk source comprising establishing an expanded bed adsorption column comprising a particulate matrix, applying a...Read

Method of producing a composition containing galacto-oligosaccharides Patent Number: 20150037847 (Arla Foods, Denmark) Abstract: The present invention relates to a method of producing compositions containing galacto-oligosaccharides as well as to galacto-oligosaccharide-containing compositions as such. Read

Dairy Innovation Digest is a publication produced by Dairy Innovation Australia Limited (DIAL). DIAL has 35 dairy specialists on staff to assist with technical issues and opportunities. Learn more about DIAL and keep up to date with all that’s happening by following us on your favourite social media.

Dairy Innovation Digest – No. 186 Page 33

Cheese with improved organoleptic and melting properties Patent Number: 20150024091 (Kraft Foods, USA) Abstract: Cheese products with improved flavor, texture and melting properties are disclosed. Topical application of a dairy powder, and in particular a cream cheese powder, to a cheese pro duct improves not only dairy flavor when consumed cold, but unexpectedly also melted appearance, texture and taste Read Use of fermented milk product for skin treatment Patent Number: 20150030687 (Quest International Services, UK) Abstract: The use of a fermented milk product comprising non-hydrolysed whey proteins which is substantially free of casein proteins for the purpose of improving skin firmness, by structuring collagen without promoting collagen synthesis, when topically applied to skin is provided. Read Process for making a shelf-stable milk based beverage concentrate Patent Number: 20150030724 (Dairyvative Technologies, USA) Abstract: A concentrate, system and low-temperature process for preparing a shelf-stable milk concentrate that does not require ultra-high temperature thermal processing for control of the microbiology of the product is disclosed herein. The method preferably incorporates aseptic technology and the enzymatic reduction of lactose to control water activity. Read System and method for delivering health-promoting substances into a human body Patent Number: 20150037456 (Anatoly Derin, USA) Abstract: A system of delivering a health promoting substance into a human body that includes butter, water, milk protein concentrate, maltitol, erythritol, organic agave inulin, xanthan gum, locust bean gum, and guar gum ingredients at least one flavor ingredient; and a desired health promoting substance. Read Fonterra seeks to patent new method for pizza cheese Fonterra has applied to patent a process to manufacture pizza cheeses, such as Mozzarella or Cheddar that omits the "traditional vat setting and cutting process." In its patent application, filed in October 2014, Fonterra proposed to replace these steps, which involve the addition of an enzyme to produce a coagulum and the use of cutting technology to separate the curd and liquid whey, as it may lead to "considerable variability in the curd characteristics," and replacing these steps with a method to "disaggregate" the coagulated mass "into small curd particles" using "simple screen sieving or mechanical separation." Fonterra claims this method provides a more reliable and consistent curd for cheese making in general... Read Danone to patent more ‘user friendly’ two-foil yogurt pot Danone has moved to patent a design for a two-compartment intended for semi-liquid dairy products such as yogurts that is easier to open and suited to multipack production. Inventor David Lorimer’s international filing – which hit the WIPO’s inbox in July 2013, but was published internationally last week – describes a two-compartment food container with a thermoplastic body, a flexible closure (such as a foil) and a second flexible lid to seal an upper opening. The patent application documents show a container with two superposed foils, one of which provides an inner cover that partitions an interior volume within the pot, where there’s space to store a small spoon. “This two foil configuration does not interfere with the structure of the side wall so that a conventional stacking of the containers is permitted,” Lorimer writes…… Read

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Dairy Research & Related Publications

Processing & Product Development

Pulsed light improves digestibility of milk allergy lactose protein BLG: Study Spanish scientists claim to have reduced the allergenicity of β-lactoglobulin (BLG), a lactose protein responsible for around 10% of milk allergies, using pulsed light treatment. Researchers from the University of Granada and Azti-Tecnalia "artificially modified" BLG by degrading its structure using pulsed light treatment - technology typically used to inactivate bacteria in food. As detailed in their study, Improved digestibility of β-lactoglobulin by pulsed light processing, the method appeared "to facilitate digestibility" without altering the functional properties of BLG…… Read Practical consequences of calcium addition to and removal from milk and milk products Hilton C Deeth and Michael J Lewis (2015) International Journal of Dairy Technology, Vol.68, Issue 1, pp.1-10. Abstract Influence of high intensity ultrasound on microbial reduction, physico-chemical characteristics and fermentation of sweet whey Irena Barukčić, Katarina Lisak Jakopović, Zoran Herceg, Sven Karlović, Rajka Božanić (2015) Innovative Food Science and Emerging Technologies, Vol.27, pp.94-101. Abstract Improvement of Eggless Cake Structure Using Ultrasonically Treated Whey Protein M.C. Tan, N. L. Chin, Y. A. Yusof, F. S. Taip & J. Abdullah (2015) Food and Bioprocess Technology, Vol.8, Issue 3, pp.605-614. Abstract Comparative Study on High-Intensity Ultrasound and Pressure Milk Homogenization: Effect on the Kinetics of Yogurt Fermentation Process P. Sfakianakis, E. Topakas & C. Tzia (2015) Food and Bioprocess Technology, Vol.8, Issue 3, pp. 548-557. Abstract Drying and denaturation characteristics of whey protein isolate in the presence of lactose and trehalose M. Amdadul Haque, Jie Chen, Peter Aldred, Benu Adhikari (2015) Food Chemistry, Vol.177, pp.8-16. Abstract Effect of processing of cow milk by high pressures under conditions up to 900 MPa on the composition of neutral, polar lipids and fatty acids L.M. Rodríguez-Alcalá, P. Castro-Gómez, X. Felipe, L. Noriega, J. Fontecha (2015) LWT- Food Science and Technology, Vol.62, Issue 1, part 1, pp.265-270. Abstract

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Controlling heat induced aggregation of whey proteins by casein inclusion in concentrated protein dispersions W.S. Liyanaarachchi, L. Ramchandran, T. Vasiljevic (2015) International Dairy Journal, Vol.44, pp.21-30. Abstract Crystallinity and quality of spray-dried lactose powder improved by soluble soybean polysaccharide Xueqian Shi, Qixin Zhong (2015) LWT – Food Science and Technology, Vol.62, Issue 1, part 1, pp.89-96. Abstract Recent Advances in Dairy Packaging A. D. Karaman, B. Özer, M. A. Pascall & V. Alvarez (2015) Food Reviews International, DOI: 10.1080/87559129.2015.1015138. Abstract

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Quality & Analysis Applications of nano-liposomes in cheese technology Reza Mohammadi, Maryam Mahmoudzade, Mohsen Atefi, Kianoush Khosravi-Darani and M R Mozafari (2015) International Journal of Dairy Technology, Vol.68, Issue 1, pp.11-23. Abstract Properties of casein concentrates containing various levels of beta-casein Jacquelyne R Seibel, Michael S Molitor and John A Lucey (2015) International Journal of Dairy Technology, Vol.68, Issue 1, pp.24-29. Abstract Effect of seasonal variation on the properties of whipping cream, soft cheese and skim milk powder in the UK Biye Chen, Michael J Lewis and Alistair S Grandison (2015) International Journal of Dairy Technology, Vol.68, Issue 1, pp.30-37. Abstract Sensitivity analysis of a small-volume objective heat stability evaluation test for recombined concentrated milk Marios Kasinos, Rafat R. Karbakhsh and Paul Van der Meeren (2015) International Journal of Dairy Technology, Vol.68, Issue 1, pp,38-43. Abstract Understanding the role of natural cheese calcium and phosphorous content, residual lactose and salt-in-moisture content on block-type processed cheese functional properties: Cheese hardness and flowability/meltability Ananya C Biswas, Kasiviswanathan Muthukumarappan, Chenchaiah Marella and Lloyd E Metzger (2015) International Journal of Dairy Technology, Vol.68, Issue 1, pp.44-53. Abstract Relating HPMC concentration to elicited expected satiation in milk-based desserts P. Morell, C. Ramírez-López, J.F. Vélez-Ruiz, S. Fiszman (2015) Food Hydrocolloids, Vol.45, pp.158-167. Abstract

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Roughness analysis of single nanoparticles applied to atomic force microscopy images of hydrated casein micelles Morten Christensen, Jan T. Rasmussen, Adam C. Simonsen (2015) Food Hydrocolloids, Vol.45, pp.168-174. Abstract Preparation and characterisation of whey protein fluid gels: The effects of shear and thermal history R.J.A. Moakes, A. Sullo, I.T. Norton (2015) Food Hydrocolloids, Vol.45, pp.227-235. Abstract Effect of whey protein aggregates of various sizes on the formation and properties of rennet-induced milk gels Hélène J. Giroux, Geneviève Lanouette, Michel Britten (2015) Food Hydrocolloids, Vol.45, pp.272-278. Abstract Polymeric complexes obtained from the interaction of bovine serum albumin and κ-carrageenan Clitor J.F. de Souza, Andresa V. Ramos, Paulo B.S. Câmara, Eliana S. Gulão, Marcos F. de Campos, Edwin E. Garcia-Rojas (2015) Food Hydrocolloids, Vol.45, pp.286-290. Abstract Preparation, structure and stability of sodium caseinate and gelatin micro-particles Alev Emine Ince Coskun, Dilek Sağlam, Paul Venema, Erik van der Linden, Elke Scholten (2015) Food Hydrocolloids, Vol.45, pp.291-300. Abstract Effects of milk protein-polysaccharide interactions on the stability of ice cream mix model systems Jinju Cheng, Ying Ma, Xisheng Li, Tingsheng Yan, Jie Cui (2015) Food Hydrocolloids, Vol.45, pp.327-336. Abstract Food Safety Issues in China: A Case Study of Dairy Sector Xiaoxia Dong and Zhemin Li (2015) Journal of the Science of Food and Agriculture, DOI: 10.1002/jsfa.7107. Abstract Anaerobic sporeformers and their significance with respect to milk and dairy products Conor J. Doyle, David Gleeson, Kieran Jordan, Tom P. Beresford, R. Paul Ross, Gerald F. Fitzgerald, Paul D. Cotter (2015) International Journal of Food Microbiology, Vol.197, pp.77-87. Abstract In vitro characterization of the digestive stress response and immunomodulatory properties of microorganisms isolated from smear-ripened cheese Nadège Adouard, Benoît Foligné, Joëlle Dewulf, Marielle Bouix, Daniel Picque, Pascal Bonnarme (2015) International Journal of Food Microbiology, Vol.197, pp.98-107. Abstract Effect of Olein Fractions of Milk Fat on Oxidative Stability of Ice Cream Muhammad Nadeem, Chen Situ & Muhammad Abdullah (2015) International Journal of Food Properties, Vol.18, Issue 4, pp.735-745. Abstract

Dairy Innovation Digest – No. 186 Page 37

Properties of poly(lactide)–whey protein isolate laminated films Thunyaluck Phupoksakul, Manusawee Leuangsukrerk, Pidsawat Numpiboonmarn, Anongnat Somwangthanaroj and Theeranun Janjarasskul (2015) Journal of the Science of Food and Agriculture, Vol.95, Issue 4, pp.715-721. Abstract Development of two reference materials for all trans-retinol, retinyl palmitate, α- and γ-tocopherol in milk powder and infant formula Adel B. Shehata, Mahmoud S. Rizk, Ahmad M. Farag, Ibrahim F. Tahoun (2015) Journal of Food and Drug Analysis, Vol.23, Issue 1, pp.82-92. Abstract Milk Preservatives and Adulterants: Processing, Regulatory and Safety Issues Parminder Singh & Neeraj Gandhi (2015) Food Reviews International, DOI: 10.1080/87559129.2014.994818 Abstract The effect of calcium on the composition and physical properties of whey protein particles prepared using emulsification Nieke Westerik, Elke Scholten, Milena Corredig (2015) Food Chemistry, Vol.177, pp.72-80. Abstract Distribution assessment and quantification of counterfeit melamine in powdered milk by NIR imaging methods Yue Huang, Kuangda Tian, Shungeng Min, Yanmei Xiong, Guorong Du (2015) Food Chemistry, Vol.177, pp.174-181. Abstract Molecular identification of bacteriocins produced by Lactococcus lactis dairy strains and their technological and genotypic characterization Maria Barbara Pisano, Maria Elisabetta Fadda, Roberta Melis, Maria Laura Ciusa, Silvia Viale, Maura Deplano, Sofia Cosentino (2015) Food Control, Vol.51, pp.1-8. Abstract Quantification of aflatoxin M1 in raw milk by a core-shell column on a conventional HPLC with large volume injection and step gradient elution Jianfei Mao, Shaorong Lei, Yunhua Liu, Dan Xiao, Chengping Fu, Lingli Zhong, Huaxue Ouyang (2015) Food Control, Vol.51, pp.156-162. Abstract Thermal markers arising from changes in the protein component of milk Carla Manzo, Maria Adalgisa Nicolai, Rosa Pizzano (2015) Food Control, Vol.51, pp.251-255. Abstract Sensory quality control of cheese: Going beyond the absence of defects Original Research Mónica Ojeda, Iñaki Etaio, M. Pilar Fernández Gil, Marta Albisu, Jesús Salmerón, Francisco José Pérez Elortondo (2015) Food Control, Vol.51, pp.371-380. Abstract

Dairy Innovation Digest – No 186 Page 38

Validation of a method of high performance liquid chromatography with fluorescence detection for melamine determination in UHT whole bovine milk Virgínia de Lourdes Mendes Finete, Marcos Martins Gouvêa, Flávia Ferreira de Carvalho Marques, Annibal Duarte Pereira Netto (2015) Food Control, Vol.51, pp.402-407. Abstract Comparison of viscoelastic properties of set and stirred yogurts made from high pressure and thermally treated milks Hosahalli S. Ramaswamy, Cuiren R. Chen & Navneet S. Rattan (2015) International Journal of Food Properties, DOI: 10.1080/10942912.2014.903414. Abstract Anaerobic sporeformers and their significance with respect to milk and dairy products Conor J. Doyle, David Gleeson, Kieran Jordan, Tom P. Beresford, R. Paul Ross, Gerald F. Fitzgerald, Paul D. Cotter (2015) International Journal of Food Microbiology, Vol.197, pp.77-87. Abstract In vitro characterization of the digestive stress response and immunomodulatory properties of microorganisms isolated from smear-ripened cheese Nadège Adouard, Benoît Foligné, Joëlle Dewulf, Marielle Bouix, Daniel Picque, Pascal Bonnarme (2015) International Journal of Food Microbiology, Vol.197, pp.98-107. Abstract Impact of fortification with iron salts and vitamin A on the physicochemical properties of laboratory-pasteurised toned milk and bioaccessibility of the added nutrients Bhawana Sachdeva, Ravinder Kaushik, Sumit Arora and Kangampalayam P Indumathi (2015) International Journal of Dairy Technology, DOI: 10.1111/1471-0307.12185. Abstract Predictive Response Surface Model for Heat-Induced Rheological Changes and Aggregation of Whey Protein Concentrate Pedro A. Alvarez, Charles Emond, Ahmed Gomaa, Gabriel E. Remondetto and Muriel Subirade (2015) Journal of Food Science, Vol.80, Issue 2, pp. E326-333. Abstract Mathematical modelling and analysis of an industrial scale evaporative crystallizer producing lactose monohydrate Shailesh Agrawal, Anthony (Tony) Paterson, Jeremy McLeod, James Jones, John Bronlund (2015) Journal of Food Engineering, Vol.154, pp.49-57. Abstract Novel method for the determination of tetracycline antibiotics in bovine milk based on digital-image-based colorimetry Rungrat Urapen, Prinya Masawat (2015) International Dairy Journal, Vol.44, pp.1-5. Abstract Tensile testing to quantitate the anisotropy and strain hardening of mozzarella cheese Ramona Bast, Prateek Sharma, Hannah K.B. Easton, Tzvetelin T. Dessev, Mita Lad, Peter A. Munro (2015) International Dairy Journal, Vol.44, pp.6-14. Abstract

Dairy Innovation Digest – No. 186 Page 39

The effect of composition of ternary mixtures containing phosphate and citrate emulsifying salts on selected textural properties of spreadable processed cheese Richardos Nikolaos Salek, Michaela Černíková, Gabriela Nagyová, Dalibor Kuchař, Helena Bačová, Lucie Minarčíková, František Buňka (2015) International Dairy Journal, Vol.44, pp.37-43. Abstract Determination of the influence of the pH of hydrolysis on enzyme selectivity of Bacillus licheniformis protease towards whey protein isolate Claire I. Butré, Stefano Sforza, Peter A. Wierenga, Harry Gruppen (2015) International Dairy Journal, Vol.44, pp.44-53. Abstract Dielectric Properties of Raw Milk as Functions of Protein Content and Temperature Xinhua Zhu, Wenchuan Guo, Yunpeng Jia & Fei Kang (2015) Food and Bioprocess Technology, Vol.8, Issue 3, pp.670-680. Abstract Effects of exopeptidase treatment on antihypertensive activity and taste attributes of enzymatic whey protein hydrolysates Lennie K.Y. Cheung, Rotimi E. Aluko, Margaret A. Cliff, Eunice C.Y. Li-Chan (2015) Journal of Functional Foods, Vol.13, pp.262-275. Abstract Dynamic aspects of texture perception during cheese consumption and relationship with bolus properties Anne Saint-Eve, Maud Panouillé, Chloé Capitaine, Isabelle Déléris, Isabelle Souchon (2015) Food Hydrocolloids, Vol.46, pp.144-152. Abstract Influence of brodifacoum and bromadiolone on growth of yoghurt cultures in milk Madhavi H Hathurusinghe and Salam A Ibrahim (2015) International Journal of Dairy Technology, DOI: 10.1111/1471-0307.12205. Abstract Preparation and use of apple skin polyphenol extracts in milk: enhancement of the viability and adhesion of probiotic Lactobacillus acidophilus (ATCC 1643) bacteria Tanvi S. Shinde, John D. Brooks and Dongxiao Sun-Waterhouse (2015) International Journal of Food Science and Technology, DOI: 10.1111/ijfs.12759. Abstract The Reduction of Aerobic Bacterial Counts of Bovine Milk as Influenced by Heat-treatments at Pasteurisation Temperatures Setya Budi Muhammad Abduh, Bhakti Etza Setiani (2015) Procedia Food Science, Vol.3, pp.465-472. Abstract Oxidative stability of structured lipid-based infant formula emulsion: Effect of antioxidants Long Zou, Casimir C. Akoh (2015) Food Chemistry, Vol.178, pp.1-9. Abstract Bioactive amines in Mozzarella cheese from milk with varying somatic cell counts Juliana Cristina Sampaio Rigueira Ubaldo, Antônio Fernandes Carvalho, Leorges Moraes Fonseca, Maria Beatriz Abreu Glória (2015) Food Chemistry, Vol.178, pp.229-235. Abstract

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Frozen, chilled and spray dried emulsions for whipped cream: Influence of emulsion preservation approaches on product functionality Qiangzhong Zhao, Wanmei Kuang, Min Fang, Dongxiao Sun-Waterhouse, Tongxun Liu, Zhao Long, Mouming Zhao (2015) LWT – Food Science and Technology, Vol.62, Issue 1, Part 1, pp.287-293. Abstract Emulsifying salt increase stability of cheese emulsions during holding Anni B. Hougaard, Anna G. Sijbrandij, Camilla Varming, Ylva Ardö, Richard Ipsen (2015) LWT – Food Science and Technology, Vol.62, Issue 1, part 1, pp.362-365. Abstract Fatty acid profile differs between organic and conventionally produced cow milk independent of season or milking time B.H. Schwendel, P.C.H. Morel, T.J. Wester, M.H. Tavendale, C. Deadman, B. Fong, N.M. Shadbolt, A. Thatcher, D.E. Otter (2015) Journal of Dairy Science, Vol.98, Issue 3, pp.1411-1425. Abstract Sugar reduction of skim chocolate milk and viability of alternative sweetening through lactose hydrolysis X.E. Li, K. Lopetcharat, Y. Qiu, M.A. Drake (2015) Journal of Dairy Science, Vol.98, Issue 3, pp.1455-1466. Abstract Rapid detection of Staphylococcus aureus in dairy and meat foods by combination of capture with silica-coated magnetic nanoparticles and thermophilic helicase-dependent isothermal amplification Xingxing Chen, Xiaoli Wu, Min Gan, Feng Xu, Lihua He, Dong Yang, Hengyi Xu, Nagendra P. Shah, Hua Wei (2015) Journal of Dairy Science, Vol.98, Issue 3, pp.1563-1570. Abstract Lactobacillus gasseri requires peptides, not proteins or free amino acids, for growth in milk K. Arakawa, K. Matsunaga, S. Takihiro, A. Moritoki, S. Ryuto, Y. Kawai, T. Masuda, T. Miyamoto (2015) Journal of Dairy Science, Vol.98, Issue 3, pp.1593-1603. Abstract Propidium monoazide combined with real-time PCR for selective detection of viable Staphylococcus aureus in milk powder and meat products Zhihong Zhang, Wenting Liu, Hengyi Xu, Zoraida P. Aguilar, Nagendra P. Shah, Hua Wei (2015) Journal of Dairy Science, Vol.98, Issue 3, pp.1625-1633. Abstract Effect of dissolved oxygen on redox potential and milk acidification by lactic acid bacteria isolated from a DL-starter culture Nadja Larsen, Birgit Brøsted Werner, Finn Kvist Vogensen, Lene Jespersen (2015) Journal of Dairy Science, Vol.98, Issue 3, pp.1640-1651. Abstract Characteristics of enterotoxin distribution, hemolysis, lecithinase, and starch hydrolysis of Bacillus cereus isolated from infant formulas and ready-to-eat foods Ji-Yeon Hwang, Jong-Hyun Park (2015) Journal of Dairy Science, Vol.98, Issue 3, pp.1652-1660. Abstract

Dairy Innovation Digest – No. 186 Page 41

Short communication: Estimation of the financial benefit of using Jersey milk at different inclusion rates for Cheddar cheese production using partial budgeting J.H. Bland, A.P. Bailey, A.S. Grandison, C.C. Fagan (2015) Journal of Dairy Science, Vol.98, Issue 3, pp.1661-1665. Abstract The influence of chitosan on the structural properties of whey protein and wheat starch composite systems Natasha Yang, John Ashton, Stefan Kasapis (2015) Food Chemistry, Vol.179, pp.60-67. Abstract Assessment of the action spectrum for photooxidation in full fat bovine milk Jens Petter Wold, Josefine Skaret, Trine Kastrup Dalsgaard (2015) Food Chemistry, Vol.179, pp.68-75. Abstract Altered concentrate to forage ratio in cows ration enhanced bioproduction of specific size subpopulation of milk fat globules Ronit Mesilati-Stahy, Uzi Moallem, Yogev Magen, Nurit Argov-Argaman (2015) Food Chemistry, Vol.179, pp.199-205. Abstract Development and validation of a method for the determination of low-ppb levels of macrocyclic lactones in butter, using HPLC-fluorescence Fabio Macedo, Eliane Teixeira Marsico, Carlos Adam Conte-Júnior, Michele Fabri de Resende, Taila Figueiredo Brasil, Annibal Duarte Pereira Netto (2015) Food Chemistry, Vol.179, pp.239-245. Abstract Bioactive amines in Mozzarella cheese from milk with varying somatic cell counts Juliana Cristina Sampaio Rigueira Ubaldo, Antônio Fernandes Carvalho, Leorges Moraes Fonseca, Maria Beatriz Abreu Glória (2015) Food Chemistry, Vol.178, pp.229-235. Abstract Effect of milk type and processing on iodine concentration of organic and conventional winter milk at retail: Implications for nutrition Laura M. Payling, Darren T. Juniper, Chris Drake, Caroline Rymer, D. Ian Givens (2015) Food Chemistry, Vol.178, pp.327-330. Abstract Development of a predictive model describing the growth of Yersinia enterocolitica in Camembert-type cheese Jaroslaw Kowalik and Adriana Lobacz (2015) International Journal of Food Science and Technology, Vol.50, Issue 3, pp.811-818. Abstract Concentration characteristics of bovine β-defensin 1 and 2 in fresh bovine milk and infant formula Xiao-Fang Wang, Rui-Ming Cao, Jing Li, Sheng-Mei Wu and Tong-Xin Chen (2015) International Journal of Dairy Technology, DOI: 10.1111/1471-0307.12214. Abstract Bacillus Cereus Contamination of UF-Feta Cheese during Ripening and Shelf Life Zhila Moradi-Khatoonabadi, Hamid Ezzatpanah, Yahya Maghsoudlou, Morteza Khomeiri and Mehdi Aminafshar (2015) Journal of Food Safety, Vol.35, Issue 1, pp.41-49. Abstract

Dairy Innovation Digest – No 186 Page 42

A Predictive Model for Listeria monocytogenes in UHT Dairy Products with Various Fat Content during Cold Storage Adriana Lobacz and Jaroslaw Kowalik 92015) Journal of Food Safety, Vol.35, Issue 1, pp.119-127. Abstract A novel ultra-high performance liquid chromatography method for the rapid determination of β-lactoglobulin as heat load indicator in commercial milk samples Lisa I. Boitz, Gregor Fiechter, Reinhold K. Seifried, Helmut K. Mayer (2015) Journal of Chromatography A, Vol.1386, pp.98-102. Abstract Microencapsulation of Swiss cheese bioaroma by spray-drying: Process optimization and characterization of particles Joyce Maria Gomes da Costa, Eric Keven Silva, Ariel Antonio C. Toledo Hijo, Viviane M. Azevedo, Marcelo R. Malta, José Guilherme L. Ferreira Alves, Soraia V. Borges (2015) Powder Technology, Vol.274, pp.296-304. Abstract The effect of calcium on the composition and physical properties of whey protein particles prepared using emulsification Nieke Westerik, Elke Scholten, Milena Corredig (2015) Food Chemistry, Vol.177, pp.72-80. Abstract

Health & Nutrition Identification of Anticancer Peptides from Bovine Milk Proteins and Their Potential Roles in Management of Cancer: A Critical Review B. N. P. Sah, T. Vasiljevic, S. McKechnie and O. N. Donkor (2015) Comprehensive Reviews in Food Science and Food Safety, DOI: 10.1111/1541-4337.12126. Abstract Effects of lutein-enriched egg yolk in buttermilk or skimmed milk on serum lipids & lipoproteins of mildly hypercholesterolemic subjects N. Severins, R.P. Mensink, J. Plat (2015) Nutrition, Metabolism and Cardiovascular Disease, Vol.25, Issue 1, pp.210-217. Abstract The effects of consuming probiotic-fermented milk on the immune system: A review of scientific evidence Lourdes Santiago-López, Adrián Hernández-Mendoza, Hugo S Garcia, Verónica Mata-Haro, Belinda Vallejo-Cordoba and Aarón F González-Córdova (2015) International Journal of Dairy Technology, DOI: 10.1111/1471-0307.12202. Abstract Enrichment of cheese with vitamin D3 and vegetable omega-3 Iulia Stratulat, Michel Britten, Stephane Salmieri, Patrick Fustier, Daniel St-Gelais, Claude P. Champagne, Monique Lacroix (2015) Journal of Functional Foods, Vol.13, pp.300-307. Abstract

Dairy Innovation Digest – No. 186 Page 43

Identification of Anticancer Peptides from Bovine Milk Proteins and Their Potential Roles in Management of Cancer: A Critical Review B. N. P. Sah, T. Vasiljevic, S. McKechnie and O. N. Donkor (2015) Comprehensive Reviews in Food Science and Food Safety, Vol.14, Issue 2, pp.123-138. Abstract

Effect of milk type and processing on iodine concentration of organic and conventional winter milk at retail: Implications for nutrition Laura M. Payling, Darren T. Juniper, Chris Drake, Caroline Rymer, D. Ian Givens (2015) Food Chemistry, Vol.178, pp.327-330. Abstract

Bioaccessibility of curcuminoids in buttermilk in simulated gastrointestinal digestion models Shishan Fu, Mary Ann Augustin, Zhiping Shen, Ken Ng, Luz Sanguansri, Said Ajlouni (2015) Food Chemistry, Vol.179, pp.52-59. Abstract

Measuring the immeasurable? The challenges of researching mood and nutrition Mood is often assessed in nutrition research but it is ‘hard to define’ and ‘inherently subjective’, according to the researchers behind a review of mood-measuring methodology... Read

Dairy Innovation Digest – No 186 Page 44

Digital & Full-text Publications U.S. Advisers Rethink Cholesterol Risk From Foods: Report Trans fats are a bigger threat to heart health, doctors and dietitians say Decades-old advice to Americans against eating foods high in cholesterol likely will not appear in the next update of the nation's Dietary Guidelines, according to published reports. The U.S. Department of Agriculture panel assigned the task of revamping the guidelines every five years has indicated that it will bow to new research that has undermined the role that dietary cholesterol plays in a person's heart health, the Washington Post reported Tuesday. The Dietary Guidelines Advisory Committee plans to no longer warn people to avoid eggs, shellfish and other cholesterol-laden foods, the newspaper reported. One of America's top cardiologists endorsed the move. "It's the right decision," Dr. Steven Nissen, chairman of cardiovascular medicine at the Cleveland Clinic, told USA Today.…… Read (Download Scientific Report of the 2015 Dietary Guidelines Advisory Committee… pdf, 571 pages… Read) Dairy Foods February 2015

A High-Protein Flavored Milk Drink Tops Our Poll For the second year in a row, a high-protein milk receives the most votes in Dairy Food's annual Best New Dairy Products poll. Inclusions Elevate Dairy Foods Formulating with fruit, nuts and chocolate helps dairy processors create innovative foods based on consumer needs. Blue Bell Blossoms with Flavors Slowly but surely, the Texas creamery has been expanding throughout the United States. Today it sells into groceries and foodservice accounts in 23 states. On page 48 we tour the ice cream plant in Brenham, Texas. Fortify with Protein Food and beverage makers can differentiate their products when they fortify them with appropriate dairy and plant-based proteins. When it Comes to Milk, Processors Must Think Different There are more beverage options today than ever before. That means milk processors have to develop innovative products and stay relevant for millennials and baby boomers… Read

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Dairy Innovation Digest – No. 186 Page 45

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

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Dairy Innovation Digest – No 186 Page 46

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

Mar 18 What are the hottest snacking trends – and companies - to watch in 2015?...... Read

Food Navigator

11:30 AM EDT

Free

Mar 24 FDA-JIFSAN Dietetics and Nutrition Spring Webinar Series….. Read

FDA 1:00 PM EDT

US$105

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

Conference Where 2015

Mar 9-10 ICAFE 2015: Int. Conf. on Agri. and Food Engineering….. Read Miami, US Mar 17-20 Cheese Short Course I… Read San Luis Obispo, CA, US

Mar 23 Practical Microencapsulation Europe 2015… Read Cologne, Germany Mar 23-25 IDF 7th Int. Symposium on Sheep, Goat and other non-Cow Milk.

Read Limassol, Cyprus

Mar 24-27 Anuga FoodTec… Read Cologne, Germany Apr 14-15 FORUM VITAGORA 2015… Read Dijon, France

May 13-14 DIAA Victorian Division Conference… Read Melbourne, Australia May 20-22 Food Ingredients Vietnam… Read Ho Chi Min City, Vietnam

Jun 14-18 ICEF 12 - International Congress on Engineering and Food… Read Québec City, Canada Jun 23-25 9th Global Dairy Congress….. Read Amsterdam, Netherlands Jun 24-26 Food & Health Ingredients, China… Read Shanghai, China Jun 24-26 ASEAN Food Conference 2015…. Read Pasay City, Philippines

Jun 26 2nd Infant Nutrition Conference… Read Amsterdam, Netherlands Jul 6-8 Cheese and Ice Cream Science and Technology Short Courses….

Read or email janos.kaldy@diaa.asn.au 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 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 digesteditor@dairyinnovation.com.au

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Dairy Innovation Digest – No. 186 Page 47

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