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Cutting Costs, Boosting Quality - 20 March 2014
Efficiency is king in the dairy industry.
While one minute throwing money at potentially lucrative emerging markets opportunities, Western dairy processors are also under intense pressure to reduce their operating costs in Europe and North America to offset competition pressures and the rising cost of raw materials.
Some close inefficient manufacturing facilities; others look for alternatives to expensive dairy ingredients and processes.
But while looking to cut costs, dairy manufacturers must ensure that the quality and consistency of the products they produce does not suffer.
In this special newsletter, we will examine the development of ingredients that enable dairy manufacturers that are feeling the pinch to drive down their operational costs while maintaining or even increasing the quality of their end products.
Dairy Product Quality Testing – 12 June 2014
In recent years, the global dairy industry has been hit by a constant stream of food quality and safety issues.
In 2008, six children died and another 300,000 people were sickened in China after consuming melamine-tainted milk powder. Similar recent cases of milk adulteration in India and Brazil using urea have also hit the headlines.
But this isn’t just a developing world problem. Food quality and safety remains an issue for even the most established dairies in the developed world.
Last year, New Zealand dairy cooperative Fonterra was forced to recall three batches of whey protein concentrate (WPC) potential contaminated with Clostridium botulinum. The alert turned out to be a false alarm. Before that, a number of countries in South East Asia blocked Fonterra milk powder over fears that the product contained low levels of agricultural chemical, dicyandiamide (DCD).
This special edition will take an in-depth look at the technology and practices that enable dairies to better ensure the quality and safety of their finished products – and in turn avoid the expense and damage to reputation caused by recalls.
Healthy and Functional Dairy - 14 August 2014
Consumers in developed and developing nations are becoming more and more health conscious.
As a result, global demand for healthy and functional dairy products has increased dramatically in recent years.
In the US for example, Greek yogurt has grown at an astonishing rate. In 2007, sales of Greek yogurt accounted for just 1% of overall yogurt sales. The low-fat, high-protein phenomenon now accounts for more than a third of all US yogurt sales.
In 2014, New Nutrition Business, which provides strategic advice to the food and beverage industry, expects dairy to continue its “rebirth as a natural whole food” as consumers demand for healthy products drives innovation.
In this special newsletter, we will examine the factors that are driving this demand for natural, healthy, and functional dairy products, how the category will evolve, and the role that ingredient manufacturers play.
Dairy Processing Innovations – 6 November 2014
Dairy manufacturers are working all the hours God sends to develop new and innovative products to meet the ever evolving demands of the consumer.
With new consumer demands, come new processor demands for technology.
Consumer demand for functional and healthy dairy products has led to the development of cheaper, alternative manufacturing technology, while interest in longer life products has driven demand for aseptic filling and packaging technology.
This special edition will take a wide look at the innovative processing technology being developed to meet the evolving needs of the dairy sector, and the industry trends that are driving them.
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