Mejeritekniskt Forum

Mötesplatsen för oss inom mejeribranschen i Sverige

Brexit deal worries Dairy UK

Speaking during the EDA Annual Convention being held in Dublin this week, Paul Vernon, Dairy UK Chairman and CEO of Glanbia Cheese commented:

“The dairy sector needs answers on Brexit. Business leaders need to be able to plan for the medium to long term, and in order to do that we need to know not only if there will be a transition period but how long it will be, and what exactly it entails. This continued turmoil will simply not help UK businesses and will certainly not help the dairy sector.

Kommissionen: De offentliga lagren av skummjölkspulver halverade

Hälften av det skummjölkspulver som köpts upp till de offentliga lagren sedan 2015 (190 000 av 380 000 ton) har släppts ut på marknaden utan att äventyra dess funktion och sektorns återhämtning. Den senaste anbudsinfordran för försäljning av 30.000 ton ägde rum den 8 november.

EU:s senaste prisrapport för mejerimarknaden, som publicerades denna vecka av Europeiska observatoriet för mjölkmarknaden (MMO), visar höjda priser på både mjölk och skummjölkspulver, vilket återspeglas i kommissionens noggranna hantering av lagren.

Ny forskning: Osteløbe fra kameler kan reducere saltindholdet i oste

Noget så eksotisk som kamelløbe kan være en del af løsningen, hvis mejerierne vil sænke indholdet af salt i gule oste som fx Danbo og Samsø. Det fremgår af et forskningsprojekt med titlen ’Et gran salt’ ved Institut for Fødevarer på Aarhus Universitet, som netop er afsluttet, skriver mejeri.dk.

Projektet blev sat i gang i 2012 på baggrund af et ønske fra danske mejerier om at kunne reducere indholdet af salt i først og fremmest de gule oste – vel at mærke uden at det måtte gå ud over ostens smag og tekstur. Det er nemlig ikke helt så let, som det umiddelbart lyder.

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Elopak launches aseptic Pure-Pak® cartons with Natural Brown Board

Elopak is taking a step forward with sustainable packaging and launching aseptic Pure-Pak® cartons made with Natural Brown Board. The new Natural Brown Board Pure-Pak® cartons are carbon neutral and introduced only one year after Elopak launched the first fresh gable top carton made from Natural Brown Board.

The aseptic Pure-Pak® cartons have one less layer and thereby retain the natural brown colour of the wood fibres which gives a visible fibre structure. This also results in reduced carbon footprint and reduced weight, providing a naturally different, sustainable and authentic package that meets demands from growing trends in ethical, ecological and organic products.

Au2mate acquired by N. Foss & Co.

Au2mate and FOSS announce that the holding company N. Foss & Co. has become main shareholder in Au2mate through a purchase of 51% Au2mate shares from existing shareholders.

Au2mate will continue to be led as a separate business entity, under the Au2mate name and brand. Both founders will remain involved in the continued operations, with Carsten G. Jensen as CEO and Klaus Dam as business development director.

Guld och silver till Jürss Mejeri vid World Cheese Awards i Bergen

I år åkte Jürss Mejeri hem till Hälleforsnäs med tre medaljer när den årliga World Cheese Awards avslutats. Granbarksosten vann ett nytt guld, Sörmlands Ädel och Malma belönades med silver. Juryn bedömde omkring 3500 ostar.

–Vi lämnade in Granbarksosten, Sörmlands Ädel och Malma, berättar Kerstin Jürss. Granbarksosten fick guld i fjol och glädjande nog upprepade vi framgången med ännu ett guld. Blåmögelosten Sörmlands Ädel och den pressade osten Malma belönades med silver.

World Cheese Awards

Kraft to sell Canada natural cheese business to Parmalat

Kraft Heinz Co has agreed to sell its Canadian natural cheese business to Parmalat SpA in a C$1.62 billion ($1.23 billion) deal that will help Kraft trim its debt and extend the North American footprint of Parmalat owner Lactalis, Reuters says.

Parmalat’s acquisition in Canada marks a further addition to the North American footprint of France’s Lactalis, the world’s largest dairy firm that controls nearly 90 percent of Parmalat.

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Müller removes sugar with new yogurt culture

Following a rigorous research and development process which involved access to more than 13,000 strains, Müller discovered that the combination of two specific yogurt strains, (selected and combined specific strains from two species: Streptococcus thermophilus and Lactobacillus bulgaricus) created a less sour tasting yogurt which means less sugar is required to be added to create a better taste.

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