Visit the site for World Plant “Milk” Day on 22 August to inform you about the event just passed. The quotation mark around milk is my personal choice since the term milk is not to be used for a vegetable based liquid in Sweden.
Excerpts from the web:
“All over the world, sales of plant-based milks are rising exponentially with worldwide sales doubling in just six years. Sales are set to keep on growing and the industry is expected to make over $16 billion in 2018 alone.”
Dairy foods are popular among consumers, and sales gross more than $125 billion per year (IDFA, 2017). With dairy product popularity comes new demands from consumers for healthier, low-calorie products that taste the same as their higher calorie counterparts. In a report published in the Journal of Dairy Science researchers review the options available to the dairy industry to reduce sugar in products such as ice cream, yogurt, and flavored milk without sacrificing flavor.
The public health and consumer focus on health has increased in the past 20 years, leading to a significant push for healthier food choices including dairy products. Overconsumption of sugar, for example, can contribute to a host of issues such as hypertension, type 2 diabetes, cardiovascular disease, and dental cavities.
“Dairy foods represent a large market,” explained lead investigator MaryAnne Drake, PhD, William Neal Reynolds Distinguished Professor, Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC, USA. “The dilemma of how to reduce sugar content without sacrificing flavor and negatively affecting product sales is challenging, as sugar plays an important role in dairy foods, not only in flavor, but also in texture, color, and viscosity. Replacing sugar can have negative effects, making substitution inherently difficult.”
Dairy products like ice cream, yogurt, and flavored milk are potentially high in unwanted added sugar. Some of the standard processes for developing healthier food products, such as fat, sugar, and salt reduction, result in an unacceptable flavor. Sweet taste perception can also be affected by texture of the food matrix and the presence of fat. Other sugar reduction techniques include hydrolysis of lactose, ultrafiltration, and direct reduction. In this review, researchers review recent studies to assess the role of sugar, alternative sweeteners, and sugar reduction in ice cream, yogurt, and flavored milk and discuss the options available to the dairy industry.
Tillsammans med nya byråpartnern Åkestam Holst lanserar Arla Mjölk nu sitt nya reklamkoncept. Kärnan i idén handlar om att lyfta fram den unika mjölksmaken, skriver Dagens Media.
Nu kommer den första kampanjen där kärnan i idén handlar om att lyfta fram det som Arla Mjölk menar att svenska folket älskar mest med mjölk, men som många glömt bort – smaken.
Under devisen ”Bara mjölk smakar mjölk” rullas en bred kampanj ut i Sverige i tv, utomhus, digitalt och social media med start måndag 20 augusti.
Unlike in Latvia, where according to the local milk producer association the share of locally produced milk in the total amount of milk used by the industry has declined, in Estonia the import of milk products has not increased significantly.
”The selection of dairy products at our stores is made up predominantly of milk products made in Estonia, and consumer surveys show that consumers in Estonia continue to prefer to buy dairy products made in Estonia. Seventy to 80% of consumers prefer dairy products made in Estonia, with Estonian drinking milk preferred by as much as 91% of consumers,” Tiina Saron, member of the management board of the Estonian Chamber of Agriculture and Industry, told.
Janis Solks, chairman of the Central Union of Latvian Milk Producers, said that the share of Latvia-produced milk on the market is declining as the amount of imported milk has increased substantially.
Eddis ost förbjuds att tillverka, hantera, förvara och släppa ut livsmedel på marknaden. Om företaget bryter mot reglerna kommer Livsmedelsverket att döma ut ett vite om 50 000 kronor, skriver nt.se
Bristerna i hygienen var så omfattande och allvarliga att de livsmedel som tillverkats på platsen, och råvarorna som förvarats där, innebär en betydande risk för konsumenternas hälsa. Det konstaterade Livsmedelsverket under ett kontrollbesök.
Arla Foods Ingredients will launch one of the world’s fastest cream cheese manufacturing processes at Food Ingredients South America (São Paulo,Brazil, 21-23 August 2018).
Traditionally, cream cheese-making is a complex procedure that can take up to 20 hours and generates significant amounts of acid whey meaning it is inefficient, expensive and occupies valuable space on the production line. But thanks to a new whey protein ingredient solution from Arla Foods Ingredients – Nutrilac® CH-7694 – dairies can now reduce the cream cheese manufacturing process to just 30 minutes while increasing yield at the same time.
Health and a balanced diet have long ceased to be trend topics, but instead have been the long-running issue for many years. More and more consumers are paying attention to a health-conscious diet and are increasingly turning to products with as little sugar as possible.
The DMK Group meets this demand with its flagship brand MILRAM: The newly introduced products of the year, MILRAM Buttermilch Drink Grapefruit-Aronia (buttermilk with grapefruit and aronia) and MILRAM Buttermilch Drink Johannisbeere-Granatapfel (buttermilk with currant and pomegranate), contain comparatively little sugar. The same applies to the new MILRAM Feine Quarkcreme (fine quark cream) in raspberry, tangerine and mango flavours. The MILRAM Skyr Drinks focus on the consumers’ purchasing considerations of “a lot of protein and little fat”. Nevertheless, these new products also stand out with their comparatively low sugar content.
In future, MILRAM will also use less sugar in its existing products. Matthias Rensch, COO Business Unit Brand: “This year and next year, we will gradually reduce the added sugar so that consumers can get used to having less sugar. This is very important: We compensate for the lower sugar content not with sweeteners or sweetener-based aromas, but with milk and yoghurt. After all, the brand represents natural, genuine enjoyment. Apart from this, consumers are increasingly interested in a shorter list of ingredients. Clean and clear labels are a big topic.”
The introduction of a new levy on sugar has had little impact on consumer behaviour in the UK, according to a report by market research firm Nielsen.
Some 62% of UK shoppers claim to have not changed their consumption behaviour ’in any way’ following the introduction of the sugar tax, Nielsen says. Just 20% of respondents said they were checking sugar content on packages more frequently since the tax has come into effect.
Fonterra has announced a joint venture partnership with one of India’s largest consumer companies, Future Consumer Ltd, to produce a range of consumer and foodservice dairy products that will help meet the growing demand for high-quality dairy nutrition in India.
“It will allow us to prepare the groundwork and make the most of our expertise as we enter the world’s largest and fastest growing dairy industry. Consumer demand for dairy in India over the next seven years is set to increase by 82 billion litres – seven times the forecasted growth for China”, says Lukas Paravicini, Fonterra’s Chief Operating Officer Global Consumer and Foodservice.
Future Consumer Ltd is part of the Future Group which is leading the way in India by developing a new retail experience for consumers, with plans to launch 1,100 stores this year. The stores will be within close proximity of target consumers, and feature a complete digital experience both in-store and through a virtual market place.
On 25 July 2018 the European Court of Justice was asked for a preliminary ruling by a Dutch Court of Appeal whether the taste of a food such as a cheese can be protected by copyright. In his conclusions, the Advocate General considers that the taste of a food does not constitute a work within the meaning of the Directive 2001/29. It is now up to the European Court of Justice to take a final decision, EDA Dairy Flash writes.
“The idea to protect – beyond the geographical indications, trademarks and brand names – also the unique taste of a cheese is an interesting approach. Today’s legal instruments may indeed, as stated by the Advocate General, not be fit for this purpose”, stated EDA secretary general Alexander Anton.