It is with regret that the organizers behind the Nordic Dairy Congress must announce to further postpone the upcoming congress due to the Corona pandemic.
The organizers have carefully considered the best alternative dates for the congress and the conclusion is that the congress will be held May 18th – 20th 2022. The location will remain unchanged, Malmö in Sweden, Hotel Clarion Malmö Live. On May 18th the congress will start with a visit and presentations at Tetra Pak’s head office and production site in Lund. Tetra Pak is the Gold Sponsor for the NDC 2022.
Some minor adjustments regarding dinners and scheduling of the days are expected but overall, the programme will remain pretty much the same. Of course, some needs for updating of content, speakers and timeframes could be relevant but with more than one year ahead to the NDC 2022 the adjusted programme will be released in due time.
The congress is open for sign up via www.nordicdairycongress.com and the early bird is reopened.
To secure future delivery and efficiency, Arla is investing SEK 52 million in a new packaging line for cups at the dairy in Linköping.
– Every year we invest around 100 million in the dairy in Linköping. This year it will be more. We are constantly reviewing opportunities to develop production in order to meet consumer demand. Presently we produce 1.2 million cups of crème fraiche and sour cream (gräddfil) every week, with the new packaging line we will be able to increase those volumes, Mathias Carlsson, dairy manager at Arla’s dairy in Linköping, says in a press release.
The new packaging line has a more modern control system, is more flexible to handle and enables the use of sustainable packaging solutions.
– We have had the two current packaging lines since 1998, so it is time to renew. The new packaging line is not only twice as efficient as the current two, it also easier to adjustment in the future, Mathias Carlsson.
During a transition period, the two existing packaging lines will be in operation to ensure a smooth transition and that production will continue as usual. Then one of the old packaging lines for cups will be removed. The installation is expected to be finished in June 2022.
In addition to crème fraiche and sour cream, the dairy in Linköping also produces milk, yoghurt and lactose-free products. Read more HERE
A research from Tetra Pak reveals that a third of consumers have increased their cheese consumption during the pandemic
In a press release the food packaging and processing company Tetra Pak announces the development of 14 new Best Practice Lines (BPLs) for cheese manufacturers. At the same time the Swedish-Swiss company presents a new global research, that show a growing appetite for cheese during the pandemic.
COVID-19 has shifted consumer behaviours in many ways and cheese is no exception, with a third (36%) of consumers saying they have significantly increased their intake of cheese throughout the global pandemic. This is due, in part, to the fact that we are spending more time at home, providing us with increased opportunities to eat cheese, such as when watching TV (36%), with a drink (35%) or as a quick lunch (35%).
People are very attuned to the wellbeing benefits of cheese, acknowledging that it is healthy (56%), nutritious (51%) and high in protein (42%) and calcium (41%).
It is apparent that there is real demand from consumers to know the origins of their food, with an overwhelming majority (77%) expressing an interest in the process of cheese production, specifically the ingredients and where they are from (72%), where the product is made (52%), the heat treatments used (41%) and the sterile production (37%). Over a third (36%) also place particular value on environmentally friendly packaging.
Fred Griemsmann, Vice President Cheese & Powder Systems at Tetra Pak says:
– Cheese has been an essential part of our diet for centuries and it is set to remain so for many years to come. People are becoming more adventurous in terms of taste and texture, and we have the facility to accommodate this, ensuring that there is no compromise on the overall quality of the end result.
Read more about the research and Tetra Pak Line-solutions for Cheese Manufacturers HERE
During the early summer of 2021, Arla’s snack products will be reduced by 21 tonnes of plastic when almost 7 million disposable spoons are removed. Instead the consumers must use their own spoons.
The plastic reduction takes place for KESO® Cottage Cheese, Yoggi® and Arla Ko® Greek yogurt. Reducing the amount of plastic is an important part of Arla’s packaging strategy.
– We work continuously to reduce the amount of material and increase the proportion of renewable and recycled materials in our packaging. Being able to lose 21 tons of plastic per year is incredibly positive. If we look at how far many of our consumers have already come on the sustainability journey, we are convinced that they are ready to start carrying a regular spoon in their bag, Christer Lundin, marketing director at Arla, says in a press release.
Besides from out phasing the disposable spoons, Arla will reduce the amount of plastic in the lid for KESO® by approximately 2 grams. For KESO®, this means a plastic reduction of a total of 16 tonnes of plastic per year, the corresponding figure for Yoggi® and Arla Ko® Greek yoghurt is 5 tonnes. In total, 6.9 million disposable spoons are removed.
Arla Sweden’s sustainability goals for packaging:
- 100 percent recyclable packaging by 2025
- No virgin plastic in packaging by 2030
Read more HERE
Arlas raises the milk price in May by 15.8 öre per kilo for conventional milk and by 21 öre for organic milk.
The strong industrial prices for butter and skimmed milk in Europe have an impact on Arla’s prices, which increases by May.
In Sweden, Arlas’ account price for conventional milk is increasing by 15.8 öre / kilo and adds up to be 381.6 öre / kg. This is the highest Swedish price for conventional milk during the 20 years Arla has available statistics for. So the company states according to ATL
The price for organic milk increases 21 öre. The extra increase in the eco-price in Sweden is driven by improved demand, Arla writes. The on-account price for organic milk will be 459.5 öre per kg.
Arla reports that prices in the commodity market have been stable over the past month, and is also optimistic about the near future, where: ‘the outlook for the time being looks stable’.
ATL has asked some dairy farmers about their thoughts on the new increase. Though happy, they all find the increase is too low.
Read more HERE
As a dairy, it is our responsibility to do what we can to reduce global warming, Anna-Karin Karlsson, sustainability director, says about Norrmejerier’s new international commitment with the Science Based Targets initiative (SBTi).
– Climate change affects everyone. To secure the future of future generations, action is required at all levels of society. Our business includes everything from agriculture and production to cold storage and transport. By setting science-based climate goals, Norrmejerier can work even more systematically with sustainability, Anna-Karin Karlsson sustainability director at Norrmejerier says in a press release.
To reduce climate impact, Norrmejerier now commits itself to the Paris Agreement’s goal of keeping global warming well below 2 degrees. The commitment takes place within the framework of the international collaboration Science Based Targets initiative (SBTi) and has been signed by CEO Anders Fredriksson (photo). The next step will be to set future science-based climate goals, which will be reviewed and approved by SBTi.
The dairy company has previously implemented a number of measures to reduce its carbon footprint. The energy supply at the dairies is 99 percent renewable. At the same time co-distribution and a higher proportion of climate-smart fuels have contributed to reducing the emissions. Norrmejerier have plans to invest ten million kronor over five years for a climate change.
Read more HERE
91 percent of Swedes have great confidence in the Swedish food industry. This is the highest figure since Livsmedelsföretagen started the yearly survey. Another current study shows that the consumers are willing to pay for Swedish goods.
Since 1963 the organization Livsmedelsföretagen has surveyed the Swedes’ confidence in their food industry. In the first survey 63 percent stated that they had great confidence. Since then, the trend has pointed upwards. In the latest survey, conducted in November 2020, 91 percent answered that they have great confidence in the industry.
– When the corona pandemic struck in the spring of 2020, the industry was exposed to great strain. Many Swedes started hoarding food, but our member companies kept production going and quickly filled up the store shelves. Thanks to their availability, there was never a shortage of food. Companies take reliability, safety, sustainability and quality issues very seriously, and their way of dealing with this crisis has strengthened consumers’ already great confidence, Björn Hellman, CEO of Livsmedelsföretagen says in a press release. Read more HERE
Another survey from the labeling scheme ‘Från Sverige’ also shows that the Swedes are increasingly willing to pay for Swedish goods. The study shows that:
9 out of 10 consumers believe that the Swedish food industry is important (92%)
8 out of 10 consumers want to benefit Swedish farmers (84%)
7 out of 10 thinks that origin labelling makes it easier when shopping for food (75%)
7 out of 10 thinks that it is important to buy Swedish raw materials (69%)
7 out of 10 are willing to pay more for Swedish raw materials (73%)
The survey was conducted by Demoskop in January 2021. Read more HERE
Region Skåne is facing a big challenge vaccinating the population. Skånemejerier assists to make the distribution of vaccine more efficient by lending logistic expertise to the region.
The experience of distributing dairy products in Skåne can be used in the distribution of corona vaccine. And the knowledge of refrigerated transports in particular is valuable in distributing the vaccine doses in a safe way. Therefore, Skånemejerier lends a person from its logistic team to help the health authorities.
William Smygegård will be on loan until summer. Together with the region’s project group, he will be involved in developing a model for how the vaccine can be distributed to hospitals and health centers.
– This is something I work with daily — not with vaccine, but with dairy products. There are several similarities no matter what is in the trucks. For those of us who work with transport at Skånemejerier we always have the cold chain in mind. I think I can contribute to this collaboration with that knowledge, William Smygegård says.
Read more HERE
A newly published study from Uppsala University and SLU investigated how insects have been perceived as food historically and globally. Food attitudes can quickly change, the researchers conclude.
In search for new sources of protein to feed the world’s growing population, the interest in insects is rising. In large parts of the world, it is not strange to eat insects, but in Europe it has never been particularly common. On the contrary, it seems that Swedes do not eat insects even if they have been hungry, according to a new study.
But the researchers conclude that food habits and attitudes can change quite quickly – it has happened with other foods.
– We know that we cannot continue as today when it comes to food production. It is not sustainable. And when the demand for protein increases globally, mass breeding of insects may play an important role, researcher Åsa Berggren says. She completed the study together with Ingvar Svanberg, who adds:
– There is a lot we eat today that we did not eat a generation ago, such as sushi and tofu. The Swede in general seems to be quite willing to try new foods, as long as they are packaged in an attractive way, says Ingvar Svanberg.
While there are a few traditions found I Europe – for example, that they eat grasshoppers in France and Russia, there is not much information from Sweden about people eating insects. Brandy spiced with ants is the best-known example. The study was recently published in the journal Food, Culture & Society.
Read more HERE
For the third year in a row Arla appoints the Taste of the Year. This year it is Crispy — or Frasigt in Swedish. Crispy is described as a multisensory taste experience that is both heard and felt in the mouth.
The Taste of the Year 2021 is the result of a trend survey conducted by Arla. This year the survey is based on an analysis of 20,000 Instagram posts from chefs and confectioners around the world. The strongest taste trend of the year, crispy, is an appreciated texture that is of great importance for the taste experience, Arla states in a press release.
– Crispy is a multisensory property that is both heard and felt in the mouth. Crispy balances the creamy and creates harmony between different ingredients. When we eat something crispy, our senses are triggered because we associate crispy with positive experiences such as something fresh, freshly baked or butter-fried, sensory researcher Johan Swahn explains.
With Taste of the Year 2021, Arla wants to draw attention to the importance of different textures and encourage chefs and others to work with crispy to enhance the taste experience. There are different kinds of crispiness and crispy foods usually consist of two different textures.
– In a crispy, freshly baked baguette, there are contrasts between a crispy surface and a soft inside, while fruits such as apple and watermelon have a soft and juicy crispiness that gives an initial chewing resistance that then breaks. The crunchiness of dairy products is not as prominent, but there is a kind of compact, crystalline texture that is perceived as crispy in some well-aged cheeses, such as Svecia, Johan Swahn says.
At Arla’s request Isabella Westergren, Pastry chef of the year 2019, chose to work with apple and coffee (photo) as an example on how to combine tastes and textures.
Read more HERE
Tetra Pak will deploy its portfolio of tethered cap solutions.
Tetra Pak’s action means minimising litter, as the cap will stay attached to the package. The carbon footprint can also be reduced because the company’s tethered caps are planned to become available as a plant-based option, therefore increasing the renewable content of the package.
The company is also accelerating the expansion of its paper straws offering to ensure further renewable and low carbon materials across the range of packaging solutions. The aim of this is to address a broad range of customer sustainability needs without compromising on food safety, while still delivering on the end-user drinking experience.
Lars Holmquist, Executive Vice President Packaging Solutions and Commercial Operations, Tetra Pak, says:
– These are key milestones in our journey towards the world’s most sustainable food package: a carton that is fully made from renewable or recycled materials, is fully recyclable and carbon-neutral. We consistently strive to deliver products and services that adds value to food and people while protecting the planet.
These steps are also central to ensuring that Tetra Pak’s customers in Europe will be ready to comply with the Single Use Plastics (SUP) Directive, an integral part of the wider approach announced in the Plastics Strategy and an important element of the EU Circular Economy Action Plan.
– The significant challenge of deploying tethered caps is the scale of the change that this brings across the value chain. If we look at Europe alone, more than 1,000 packaging lines supplied by us will be potentially transformed, translating into over 20 billion packages which are expected to be converted. All of that in three years, while minimising impact on our customers’ operations, optimising the consumer experience and contributing to both minimising litter and creating a carton package with increased plant-based and recycled content.
Read more HERE