< Previous40 Food & Drink International www.fdiforum.net DAIRY INDUSTRY A long with rearing meat and planting crops, the production and consumption of dairy produce has been part of human civilisation for tens of thousands of years. Today it remains one of the most innovative and – often of late – controversial categories. Rather than looking backwards, the industry is more future focussed than ever before. The recent ‘Future of Food Report’ from supermarket chain Sainsbury’s tipped algae milk as the next plant-based milk to take over from popular nut-based versions that continue to resonate with and appeal to consumers. The prediction was for 2025 but, in many ways, the future is already here with alternative milks having spent years moving away from the fringes of the market and into an industry darling. In 2017, non-dairy milk was added to the Office for National Statistics inflation basket for the first time. Indeed, Mintel says that sales of plant-based milk here in the UK have grown by thirty per cent since 2015, while almost half of all shoppers in the United States add a plant milk to their baskets. Globally, the industry is now worth an estimated $16 billion. Amid rising demand for alternative milks, there’s been an overall decline in demand for cow’s milk. Coupled with falling milk prices, this dip led to the closure of one thousand dairy farms in the UK between 2013 and 2016. In the US, liquid milk consumption has dropped eleven gallons per person since the seventies. Experts point out that the total volume of the alternative milk market is still relatively small – minuscule, it would seem, compared to the sheer volume of animal lactose produced – and not a major factor behind declining fluid prices. Be that as it may, it has served as a rude awakening for dairy companies who ignore the shift in shopping habits and consumer preferences at their peril. Companies keen to move into the plant-based dairy market have done so either through new product development, an acquisition, participating in an investment round or a combination of all of the above. Although food and beverage companies must be cognizant of this market change it’s not so simple as to say ‘adapt or die’. Indeed, many companies are doubling down on their traditional dairy efforts, hitting back at claims from vegan campaign groups. Readers will no doubt recall the now iconic ‘Got Milk?’ campaign that launched in the early nineties espousing the nutritional benefits of drinking milk. One of the most influential campaigns in advertising history, one perhaps that’s now taken for granted. Traditional milk and dairy beverages are now sold with claims emphasising its health benefits, especially protein – understandable with the protein trend showing no signs of slowing down.. Diversifying dairy 42 Á Competition from plant-based producers and falling milk consumption has forced dairy companies to diversify, go premium and muscle in on the alternative market. 40-43.qxp_Layout 1 28/06/2019 09:58 Page 1Food & Drink International 41 www.fdiforum.net DAIRY INDUSTRY © Shutterstock / Karissaa 40-43.qxp_Layout 1 28/06/2019 09:58 Page 2DAIRY INDUSTRY 42 Food & Drink International www.fdiforum.net New products maintain hygiene & reduce dairy waste Most dairy cleaning-in-place (CIP) systems employ a rinse cycle using water to remove any product residues, which can result in high levels of waste, followed by thorough cleaning using appropriate detergents and final flushing with clean potable water or air. The HRS R Series of scraped-surface heat exchangers can be run in reverse, so valuable product can be recovered before routine cleaning or product changeover. The HRS R Series can be emptied of the majority of product without the need for additional pumps or pressure systems, reducing capital and running costs. The HRS Product Recovery System combines continual monitoring of a set parameter with the three-way valve technology found in HRS pasteurisers or sterilisers. This ensures that all product which meets the set parameters is utilised. When combined both systems provide a semi-automatic product recovery system to minimise product losses while still maintaining the highest standards of product safety and integrity. For more information, visit www.hrs-heatexchangers.com. Companies are also more frequently fortifying dairy products, especially beverages which can be enjoyed on- the-go and, therefore, are aligned with busy and active consumers looking for a healthy, nourishing and filling drink. Added protein might be one example, but more common on supermarket shelves of late are dairy products enriched with vitamin D. In May, for example, Coca-Cola launched a new dairy beverage in Australia boosted with protein, calcium, fibre and vitamin D, citing an evolving dairy industry. Then there’s the rise in speciality dairy products such as kefir, tapping the growing trend for gut health and probiotics and the interest in fermented products. This cultured, fermented milk drink dates back hundreds of years in the Caucasus Mountains of Russia and is packed with live cultures and loaded with calcium. Once a niche product in the US and UK, it has become readily available on supermarket shelves as small-scale suppliers secure listings and big players muscle in on a market that’s tipped to reach $2.42 billion by 2024. It’s all part of the wider premiumisation trend taking place in the dairy industry – think organic and grass-fed, even raw and unpasteurised, milks. As well as offering consumers more choice in the chiller aisle, these products command a higher price and can compete more directly with plant- based alternatives. With this in mind, it’s interesting to look at the biggest trends tipped for the dairy industry with its emphasis on digestive wellness, reducing sugars, experimenting with flavours and proteins, as well as upscaling the market share of niche products such as camel milk. All speak towards premiumisation and the diversification taking place in the traditional dairy sector as it competes for consumer interest and battles against plant-based alternatives. This does, however, result in several challenges for producers. “Managing diversified product lines adds logistical challenges to an industry accustomed to a commodity product structure,” a report from CoBank said. “For example, adding a grass-fed option to an organic milk portfolio requires separate handling all the way from farm to milk to bottling and onto retail shelves.” It also results in an increase in marketing costs and slotting fees – being the fees supermarket distributors charge for a product to be placed on their shelves. More and more supermarkets are increasing slotting fees for plant-based beverages as more enter the dairy case. They’ll likely follow 40-43.qxp_Layout 1 28/06/2019 09:58 Page 3DAIRY INDUSTRY Food & Drink International 43 www.fdiforum.net Priorclave launches new autoclave controller All laboratory autoclaves and research sterilisers leaving the Priorclave design and manufacturing centre in the UK are now fitted with a new, technologically advanced controller. The new user interface features a hi-res digital display screen and offers a more streamlined approach to programming the sterilising settings. The new TACTROL®3 controller presents to the user a crystal clear LCD display and provides a more simplistic approach to function settings yet still retains the simple to use day to day operation of previous versions with Start, Vent and Door buttons. Overall this gives more precise control and delivers information on cycle process to achieve the ultimate in sterilisation performance. In addition, Tactrol®3 controller offers full setting security, managed with passcodes and a manual key-switch, making it ideal for environments where pre-programs need to be kept tamperproof. These would include pharmaceutical, food and beverage, dairy as well as critical research centres. For more information, visit www.priorclave.co.uk. Chew Valley Dairy triple production output with YPS shrink wrapper Yorkshire Packaging Systems (YPS) have installed a second shrink wrapping line into Chew Valley Dairy, Bristol. The dairy processes milk from its own farms to supply stores, restaurants and caterers, and supply Yeo Valley yoghurts. In 2016 YPS supplied them with a semi-automatic sleeve sealer and tunnel to wrap 2 litre bottles in 2x3 collations. After investing in a new filling system, the dairy approached YPS again in 2018. The SS140 fully automatic milk machine was supplied in full stainless steel with IP66 rated low voltage electrics and was fast enough to be fed from the filler. Labour requirements have reduced and production has tripled as Chew Valley are matching the speeds of the filling line, achieving outputs of 70 bottles p/m. “YPS have so much experience in our sector, which is why we came back to them for a second line and are currently discussing a potential third machine,” said Thomas Gay, Chew Valley Dairy M.D. For more information, visit www.yps.co.uk. suit with premium cow’s milk products as more new launches enter the market and competition for shelf space continues. Logistical and supply chain efficiencies can be made up elsewhere, with many companies augmenting their production and processes with new and emerging technologies. For example, French retailer Carrefour this year put a range of milk on blockchain, allowing consumers to use a QR code and discover information about where it was farmed, right up to the date it was placed on store shelves. Elsewhere Arla Foods is using artificial intelligence to predict milk intake, resulting in a leaner, more sustainable supply chain. For all the conversation and action around food waste, little has been made of milk waste, but it is rampant. In the UK alone, some 330,000 tonnes of milk – worth more than £150 million – are wasted each year, according to WRAP. Though much of this occurs in the home, the industry has an important part to play. Facing down competition from plant-based producers and staying abreast of shifting consumer preferences, the dairy industry has muscled in on the growing market for a more diversified portfolio. Add to this also the premiumisation of traditional dairy products and the growth of new market darlings like kefir and it’s clear that innovation, new product development, consumer choice and functionality will be the guiding forces for the market in the months and years to come. Dairy is far from dead, but it is at a crossroads. © Shutterstock / nioloxs 40-43.qxp_Layout 1 28/06/2019 09:58 Page 444 Food & Drink International www.fdiforum.net DAIRY INDUSTRY - R-BIOPHARM RHÔNE LTD Q&A Can you tell us a bit about the company and their role within food safety? Since the formation of the company in the late 1980’s R-Biopharm Rhône Ltd, based in Glasgow, has established itself as a leading developer of test solutions for food and feed analysis, manufacturing test kits that offer high precision and accuracy. As part of the R-Biopharm Group, the company’s activities have primarily focused on development and sales of premium quality immunoaffinity test solutions for mycotoxins and vitamins. Other test formats are also available for the likes of antibiotics, allergens, constituents such as sugars and acids and microbiology. The company also supports ongoing research projects for the implementation of new test formats and new targets which match the specific needs of the industry. Which problems, specific to the dairy industry, are you concerned with? From primary production to the final product, there are many steps which need to be controlled and monitored within the dairy industry to obtain safe and high-quality products. We have test kits which can be applied throughout the whole production chain: from raw materials to intermediates to final products, from the inspection of incoming goods to hygiene monitoring and finally to product analysis of correct labelling. Why is it important that such tests are carried out? There are many reasons for analysing milk and dairy products during different production stages including identity and authenticity control of raw materials, purity control, control of the hygienic status, quality control and compliance to official regulations. Final products must match all quality criteria before being dispatched to customers and include controls to eliminate all possible health hazards like (cross-) contaminations with allergens and pathogenic organisms. Tests can be carried out by the manufacturer/producer or samples sent to laboratories for analysis. R-Biopharm Rhône have an excellent reputation when it comes to mycotoxin analysis, where do these fit in within the dairy industry? Potentially toxic Aflatoxin M1 is secreted within the milk of lactating animals when fed with Aflatoxin contaminated feed. Since Aflatoxin M1 is relatively stable towards heat treatment and milk processing, it is recommended to check the raw milk as well as the final product. Due to health concerns, Commission Regulation (EC) No 1881/2006 sets maximum levels for Aflatoxin M1 of 0.05 ppb in milk and 0.025 ppb in infant food. We can offer a range of products to help with these checks including ELISA’s, immunoaffinity columns for the clean- up and concentration of toxins prior to HPLC analysis and spiking solutions; a one-stop shop for everything you need. The subject of vitamins is very topical, especially relating to the importance of accurate labelling, what can R-Biopharm Rhône offer the industry to help with this? Products containing vitamins can be rejected based on levels which are too high or even too low and current official methods based on classical microbiology are slow and in urgent need of updating. As a result of this, we have developed an innovative multi- analyte immunoaffinity column which can be used for the analysis of vitamin B12, folic acid and biotin. This method utilises a single extraction and clean-up prior to UV-HPLC and it is both convenient and offers time-saving benefits to the user. We will continue to be instrumental in the development of additional kits and will work with customers to extend the use of immunoaffinity columns in this critical area of nutrient analysis. Are there any events relating to food safety which have particularly stood out for you from over the years? I would say the ‘Horse Meat Scandal’ Q&A Victoria Jordan, UK Sales Support Manager, R-Biopharm Rhône Ltd Victoria Jordan, UK Sales Support Manager at R-Biopharm Rhône Ltd, discusses the importance of food safety in the dairy industry and the role they play in keeping the food on our plates safe. 44-45.qxp_Layout 1 28/06/2019 10:00 Page 1Food & Drink International 45 www.fdiforum.net DAIRY INDUSTRY - R-BIOPHARM RHÔNE LTD Q&A from 2013 was certainly one of the most memorable in that it raised so many issues other than the adulteration of products with undeclared meat. As the scandal evolved, it became apparent that sports horses could have entered the food chain thus bringing to light the issue that banned veterinary drugs could have a serious effect on health. We witnessed a rapid investment in testing which brought its own challenges, but we were able to maintain a high level of service and supply to help our customers affected by this come out the other end. Many lessons have been learned and it certainly highlighted the issue of adulteration to many other industries including the dairy industry where milk remains one of the most commonly adulterated foods largely for economic reasons. We continue to get regular enquiries asking about testing for cow’s milk in sheep’s and goats’ milk or cheese, melamine and beef, sheep, goat and buffalo DNA in raw milk. What does the future hold for R-Biopharm Rhône? We are currently going through a very exciting expansion to our premises which promises to increase our floor space by 70%. The plan includes more meeting rooms, larger teaching and research laboratories and a logistics department which can hold increased levels of stock for our customers. New technologies and kits for new analytes are coming through at an exciting rate which will allow us to continue to support customers within every aspect of their industries as you never know when the next scandal will hit! For more information, visit www.r-biopharm.com, email info@r-biopharmrhone.com, or call +44(0) 14 19 45 29 24. 44-45.qxp_Layout 1 28/06/2019 10:00 Page 246 Food & Drink International www.fdiforum.net MEET THE EXPERTS ‘From field to fork’ is a buzzword beloved of the media for its ability to encompass the food and drink supply chain. But doing so does a disservice to the industry, downplaying the complexity of the supply chain and the massive number of players working within it. Almost all stages of this supply chain are reliant on water, either to grow products, for washdowns or as an integral ingredient in its own right. All of that water needs to be responsibly managed, disposed of and measured with companies working tirelessly behind the scenes to do so. Flow measurement is another important aspect of the production and processing process as without this crucial element, manufacturing could be plunged into chaos. Detection is critical in ensuring that food and drink products are free from contaminates, pathogens and any other harmful additives that may have entered along the supply chain. Metal is a common contaminated and companies must utilise metal detection methods to ensure their products are safe. Magnetic separation is a reliable means of maintaining product integrity and safety. As well as testing food, laboratories are also at the cutting edge of food trends, with the rise in nutraceuticals and nutrition-added ingredients. Ensuring that food and beverage makers stay up to date with the latest innovations in processing and packaging equipment is critical. To that end, suppliers of such equipment perform a key role in the supply chain, ensuring companies keep up with the times and remain competitive. In this edition of ‘Meet the experts’ we’ve got leaders in the fields of filling machines and flexible packaging who and over the following page they’ll showcase the very best the supply chain has to offer, truly from farm to fork. Send in the experts Food and Drink International’s semi-regular ‘Meet the experts’ feature is a great way for companies across the industry to share their expertise. © Shutterstock / Syda Productions 46-47.qxp_Layout 1 28/06/2019 10:29 Page 1Food & Drink International 47 www.fdiforum.net MEET THE EXPERTS Premier Mill, Brunswick Street, Nelson, Lancashire, BB9 0HU Tel: +44(0) 1282 440040 Web: www.riggsautopack.co.uk Email: info@riggsautopack.co.uk Company profile: Riggs Autopack Ltd is a British manufacturer of depositors and filling machines, transfer pumps and conveyor filling lines for the food industry. The company designs and builds its high-quality depositors and filling machinery at its Lancashire factory, and supply to a wide variety of food producers throughout the UK. Product profile: The main stay of Riggs Autopack's business is the Model 1000 depositors, filling machines and transfer pumps, Model 1001 bespoke depositors and Model 1002 conveyor filling lines. The high-quality depositors and filling machines are at the forefront in hygienic design and production efficiency, and accurately deposit hot or cold liquid, semi-liquid and suspended solid food products. Typical products that are suitable for the company’s equipment include jam, marmalade, chutney, pickles, relish, honey, peanut butter, condiments, sauces, deli fillers, dips, dressings and marinades, soup, ready meals, coleslaw, pate, sandwich and pie fillings, dairy, bakery and seafood products, cake, pudding and dessert ingredients. FILLING MACHINES 2 Battlefield View, Bradford, BD11 2PT Tel: +44(0) 1274 685566 Email: marketing@nationalflexible.net Web: www.nationalflexible.co.uk We asked our customers why do you choose National Flexible? They said: - Your people are knowledgeable, helpful and very easy to deal with - We never get any quality problems and we get what we want when we want it - You regularly introduce new ideas to help our business - It’s just an easier way 100% of our customers would recommend us (Customer Survey Nov 2018). We value our people, our customers and our suppliers equally and always strive to be caring, sharing and different. Part of this is sharing information which we do through our Academy. We currently have 2 main presentations that we offer free of charge. The first is our Technical Training Workshop which is interactive and covers all things film and print based and the second is in response to plastic paranoia and explains the unbiased truth behind the headlines. If you would like to attend either or both of these presentations please call. FLEXIBLE PACKAGING Rotronic Instruments (UK) Ltd Crompton Fields, Crompton Way, Crawley, West Sussex RH10 9EE. Tel: +44(0) 1293 571000 Email: instruments@rotronic.co.uk Web: www.rotronic.co.uk Company profile: Rotronic is a global company manufacturing instruments for the precise measurement of water activity, humidity, temperature, CO2, process pressure and airflow. Rotronic devices are specified throughout the food and other industries. Experienced engineers can provide measurement solutions for any application. Rotronic has UKAS / ISO 17025 accreditation for Temperature, Humidity and Dew Point calibration. Product profile: Rotronic manufactures water activity analysers to determine the free moisture within food products - a good indicator of product stability and shelf life. Controlling the moisture present improves product quality. Analysers provide measurements in typically less than five minutes. The wide product range includes the AwTherm analyser with full temperature sample control; the HygroLab C1 laboratory analyser for up to four probes, handhelds for making spot-checks and a PC-based solution which is ideal when visiting suppliers’ sites. The sensors can be calibrated to confirm performance. Full technical product information is available on the website. WATER ACTIVITY Newton House, Spring Copse Business Park, Slinfold, West Sussex, RH13 0SZ Tel: + 44(0) 1403 799979 Web: www.mecmesin.com Email: info@mecmesin.com Company profile: Mecmesin is a leading global manufacturer of force, materials and torque testing equipment for quality control. At Mecmesin, we design instruments for testing packaging products of all kinds, so that you can optimise your designs to minimise material usage without compromising performance, ensure compliance with industry standards and continually achieve 100% quality in production. Product profile: ‘Lightweight’ your packaging with Mecmesin’s range of top-load and crush resistance testers. Reduce the volume of material used, but ensure the integrity of your packaging during the filling, closure, storage and transportation process. Test standard, oversized or irregular PET, metal & cardboard packaging and test ‘axial load strength’ to in-house or international standards. TESTING EQUIPMENT 46-47.qxp_Layout 1 28/06/2019 10:29 Page 2INTERNATIONAL CHEESE AND DAIRY AWARDS Taking place from 30 – 31 July, The International Cheese and Dairy Awards is the largest cheese and dairy show in the World attracting over 5,000 entries. T he International Cheese and Dairy Awards is held each year at Dorfold Park near Nantwich since 1897 and attracts visitors from across the world. Day one of the two-day event is the judging and trade day, attended primarily by industry participants and press, while day two is scheduled to coincide with the Nantwich and South Cheshire Agricultural Show, and last year saw crowds in excess of 36,000 descend on Nantwich for the International Cheese and Dairy Awards. Entries last year reached a staggering number, well in excess of 5,000 which saw the very best of cheese and dairy products from around the World. The Supreme Champion and winner of the Westminster Cup was Cheshire-based producer Belton Farm for their lovely coloured Cheshire cheese. The new Cheese Accompaniments Awards launched last year were a huge success and we will be moving this forward in future years to be a truly national and international competition. The Trade Day Lunch saw a staggering 1,362 people sit down all at once for what is the largest Trade Lunch in the UK and possibly globally. Every aspect of the industry is present for a truly splendid day. Nantwich Agricultural Society are staging this event for the benefit of all sectors of the industry and of course the public. Commenting on the awards, Chairman Chris Chisnall said: “Each year comes around so quickly. Preparations for the show have started before the end of each year and there International Cheese and Dairy Awards To find out more and to book tickets, visit www.internationalcheeseawards.co.uk. 48-49.qxp_Layout 1 28/06/2019 10:30 Page 1Food & Drink International 49 www.fdiforum.net INTERNATIONAL CHEESE AND DAIRY AWARDS is no break until July and show day! The success of the International Cheese and Dairy Awards Nantwich is achieved by the hard work and dedication of all those volunteers who give up their time to ensure high standards year after year. “International entries are growing in numbers as is the show’s reputation as a key event on the dairy calendar. The International Cheese and Dairy Awards at Nantwich is simply the best place to benchmark products against the very best across the world. I would urge any international cheese maker out there to enter their products into the largest cheese competition in the world! “I am so proud of this show and all the volunteers who give up their time tirelessly to ensure success.” Tetra Pak From advanced separation and standardisation technology, to tried and trusted vats and high capacity block formers, Tetra Pak is at the forefront of cheese production solutions. Whether you are producing cheddar or mozzarella, Tetra Pak has equipment and systems to ensure uniform, consistent and top-quality products. A range of technologies for whey extraction and whey derived liquid and powder ingredients are also available. Latest innovations include a completely new type of separation disc to improve capacity and efficiency and an advanced version of the Tetra Pak standardisation unit (pictured). Tetra Pak has supported the International Cheese Awards for many years and sponsors one of the largest competition classes. Exhibiting at the event, the team offer a warm welcome to visitors from near or far and will be pleased to explain the latest developments; Tetra Pak’s winning technology for making champion cheese. Tel: +44(0) 1494 886000 Web: www.tetrapak.com 48-49.qxp_Layout 1 28/06/2019 10:30 Page 2Next >