Etikett: Dairy

Dairy Should be High Priority in Brexit Negotiations, Says Dairy UK

“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.

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Nordisk Mejerikongres registrering udløber

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.

  • Program for virksomhedsbesøg kan ses HER.
  • Det fulde program kan ses HER.
  • For registrering HER.

Russia wants labelling rules for dairy products with non-dairy fat substitutes

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’.

Study: High dairy product intake good for BMI

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.

The whole article from Nutrition & Diabetes

Research: Designing dairy desserts for weight management

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.

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Global Dairy Trade Prices Fall

The Global Dairy Trade auction saw a fall in the overall price indices of 3 per cent, but dairy industry watchers suggest that might not be a bad thing.

All the commodities at the auction fell in price, except butter milk powder which rose by 9.3 per cent.

The Irish Farmers Association (IFA) National Dairy Committee Chairman Sean O’Leary said the price fall was not necessarily a bad thing, as it might help avoid global dairy prices overheating.

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Arla Foods, Nigerian Government Sign MOU on Dairy Sector

Following months of partnership discussions, Arla Foods, maker of Dano milk and one of the world’s largest dairy cooperatives, has entered into a strategic agreement with the Federal Government of Nigeria through the Ministry of Agriculture and Rural Development to provide enabling organisational structure and trainings that will facilitate the development of the dairy industry in Nigeria.

In general, the partnership agreement between Arla and the Ministry of Agriculture and Rural Development will see Arla work with partners in Nigeria to develop a sustainable dairy sector; use competencies on the cooperative model and farm management to increase yield per cow, support increased yield per cow through facilitation of genetic improvement program and feed improvement program, provide technical training to 200 professionals and smallholder dairy farmers every year to improve milk quality and product quality and partner with Ministry of Agriculture and farmers’ organizations and other relevant stakeholders to promote and strengthen the dairy cooperative system in Nigeria thereby giving farmers a strong voice and ensuring efficient distribution of knowledge. 

Other areas of Arla’s support to the Nigerian dairy sector will involve a partnership with universities, local training providers and extension workers, support involvement of Danish and European businesses and knowledge in the FMARD proposed breeding and feeding programs. Arla will also be extending support by way of promotional activities geared toward dairy development in Nigeria such as forum for dairy businesses, government actors, NGOs and other stakeholders.

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Euromonitor: Consumers go for dairy snacks 

Continued economic and political instability in the world’s biggest economies is dramatically affecting the global performance of dairy, at least at first sight, with a 9% decline in retail value sales in 2015 and continued decline in 2016. 

Yet much of this decline is to do with currency exchange as several major currencies weakened against the US dollar, including the Euro, GBP, RUB, Real and CNY since 2015. 

Whilst the effects of unfavourable exchange rates should not be underestimated, at least consumers are not buying less of what they eat. On the contrary, between 2015 and 2016, retail volume of overall dairy is growing and fixing exchange rates against the dollar paints a different picture with global retail sales growth of 4% in 2016. 

This, in fact, is in line with overall snacks’ performance, a category once thought of as the biggest growth driver of packaged food. Consumers at last recognising dairy foods as nutritious and natural snacks is benefitting the dairy industry. As a result, many traditional snack companies are now looking to gain a foothold in dairy as a new growth generator within the health arena.

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Daypart Targeting and Protein Power Headline Key Trends in Dairy, says Canadean

Tanvi Savara, Consumer Insight Analyst at Canadean, says that top consumer and innovation trends for dairy in 2016 include targeting niche consumer groups, creating new occasions for dairy consumption, and snacking on the go.

Savara explains: “Dairy brands are redefining dairy consumption occasions by targeting new day parts to boost consumer engagement and brand loyalty. The trend is more mainstream in yogurt, but there are opportunities to expand usage occasions for milk and cheese by targeting late evenings and after-dinner.”

The analyst also notes that high-protein products will have a significant impact on the dairy sector over the next few years, as the trend extends beyond its typical demographic consumer base.

Savara explains: “The protein trend is going mainstream, as major brands are launching products such as Fairlife and Mars High Protein. Furthermore, not only are high protein claims appealing to younger consumers, but the 55+ demographic will also provide consumer opportunities to dairy brands in 2016 and beyond. Healthy aging will be a key focus area for innovation looking ahead.”

Other key trends discussed at the Dairy Innovation Summit included: “snackifying dairy”, which covers new launches of products such as yogurt drinks with added fibre, chia seeds and nuts and bite-sized cheeses; sensory pleasure, wherein manufacturers are breaking the mould by introducing spicy flavours to ice creams and yogurts; and alternative milks, including a new wave of innovation in milks derived from nuts, grains, rice and seeds.  

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