New analysis from Euromonitor International suggests that China will replace the US as the world’s largest dairy market by 2022 as consumer demand for dairy grows in China, driven by an expanding appetite for yogurt, while US consumers become more wary of milk and flavoured milk drinks which they are perceiving to be unhealthy due to their high sugar content.
Don’t forget to follow the trading price index at GDT. It went down 0.4 per cent on the passed tuesday.
The FAO Dairy Price Index averaged 216.6 points in July, up 7.6 points (3.6 percent) from June and 74.3 points (52.2 percent) above its value in July 2016. Despite this latest increase, the Index is still 21 percent below its peak reached in February 2014.
International prices of butter, cheese and Whole Milk Powder (WMP) increased, but those of Skimmed Milk Powder (SMP) declined. Tighter export availabilities pushed butter prices to a new high in July, widening the spread between butter quotations and other dairy products further. While strong buying activity from Asian importers also underpinned cheese and WMP quotations, SMP prices were weighed down by slack demand and prospects of larger releases from the intervention stocks in the EU.
Global Dairy Processing Equipment Market is expected to grow at a CAGR 5.2% during the forecasted period from 2016-2021. Global Dairy Processing Equipment Market is growing at a modest rate due to huge consumption of processed milk, cream, cheese, buttermilk, yogurt, milk powder and protein concentrates across the globe.
Global rise in adoption of dairy processing equipments such as pasteurizers, homogenizers, separators, evaporators & dryers, churning machines, crystallizers and so on are driving the market.
Processed milk has considerable market share in the dairy processing equipment market and milk powder and protein concentrates are among the fastest-growing segment due to wide adoption across the globe. Rising demand of milk powder in daily consumption and as an ingredient in sports nutrition and baby feed is creating scope for the market.
“It is vitally important that the UK dairy industry is recognised and prioritised during Brexit negotiations”, Dr David Dobbin, Chairman of Dairy UK, said speaking at Dairy UK’s Brexit and Beyond industry seminar in London and at the organisation’s annual dinner.
Dr Dobbin said it is in the national interest for dairy to be given due prominence during the Brexit process. He said: “The importance and relevance of dairy must not be forgotten or traded to the benefit of other sectors.”
Dr Dobbin told delegates that the dairy industry in the UK sees opportunities as well as threats in Brexit but everyone wants stability. He said the UK government and all political decision-makers must ensure that: trading arrangements with the EU without tariff and non-tariff barriers are continued; the relationship with the EU is clarified before negotiating free trade agreements with third countries; there is continued access to skilled and unskilled labour; any review of existing regulations or the introduction of new regulations will not create non-tariff barriers; UK farmers are not disadvantaged compared to their European neighbours.
Om 10 dage udløber fristen for tilmelding til Nordisk Mejerikongres 2017. Der er allerede 230 tilmeldte til den traditionsrige kongres, der i år byder på et program af højt fagligt niveau og prominente oplægsholdere fra hele verden Den officielle kongresåbning er torsdag d. 8. juni, hvor Arlas topchef Peder Tuborgh byder velkommen.
Nordisk Mejerikongres finder sted den 7.-9. juni 2017 på Axelborg i København og ankomstdagen onsdag d. 7. juni byder på et sjældent og spændende virksomhedsbesøg på Chr. Hansens fabrik i Avedøre.
On March 1, 2017, Russia notified the World Trade Organization (WTO). According to the notifications, the amendments specify definition and labeling requirements for milk products with and without addition of substitute of milk fat.
The draft describes new rules and standards for labeling such products, including branding, descriptions, and label placement. For example, the draft bans using of the dairy terms in the names of products containing any milk fat substitute. As an example, the draft regulations require the label to describe such a product as ‘milk product with milk fat substitute produced according to ice-cream technology’.
The objective of the study by Feeney et al was to examine associations between dairy food intake and metabolic health, identify patterns of dairy food consumption and determine whether dairy dietary patterns are associated with outcomes of metabolic health, in a cross-sectional survey.
A 4-day food diary was used to assess food and beverage consumption, including dairy (defined as milk, cheese, yogurt, cream and butter) in free-living, healthy Irish adults aged 18–90 years.
Higher (total) dairy was associated with lower body mass index, percent body fat, waist circumference and waist-to-hip ratio, and lower systolic and diastolic blood pressure. Similar trends were observed when milk and yogurt intakes were considered separately. Higher cheese consumption was associated with higher C-peptide.
At Universitat Politècnica de València, four researchers have ended a project “Designing dairy desserts for weight management: Structure, physical properties and in vitro gastric digestion”. The report will be published by Food Chemistry, no 4, 2017, but is already availiable on the internet.
There findings suggest that the combination of reducing fat content (to obtain a reduced energy density product) and adding whey protein (to increase satiety capacity) allows obtaining dairy desserts for weight management.