Dairy Dialog podcast 49: FrieslandCampina Ingredients, NIZO, TOP BV and DSM

By Jim Cornall contact

- Last updated on GMT

Related tags: Dsm food specialties, Nizo, Dairy, Milk, Frieslandcampina, frieslandcampina ingredients

There’s a decidedly Dutch feel to the podcast this week, with four features from the Netherlands.

We spoke with Nick van Lanen, food process engineer at TOP BV about the company’s new milk processing line; Guido de Jager and René Floris from NIZO about the upcoming 11th​ NIZO Dairy conference; Nicolas Touillon, business director dairy, DSM Food Specialties, about Royal DSM’s 150th​ anniversary; and to Anneke van de Geijn, the Global Marketing Director B2B at FrieslandCampina Ingredients, about a new report to be released next week on food trends.

Breaking with the Netherlands theme, we have our weekly update on the global dairy markets, with Liam Fenton, from INTL FCStone.

TOP BV develops new milk processing line for traceability

Milk from one cow individually packaged is the vision with which project ‘ElkeMelk’ responds to the growing interest in local products from known origins.

Innovation company TOP BV, from Wageningen, in the Netherlands, has developed a new processing line to make this ultimate traceable milk a reality.

The ElkeMelk concept was created because the milk of each individual cow has a unique taste. Processing the milk separately per cow gives the milk a more natural perception than the standardized, homogenized and fractionated milk from standard factory processes.

In order to make ElkeMelk technically viable, dairy farmer and initiator Matthijs Baan turned to TOP BV for assistance. TOP BV developed a completely new process from scratch for this milk pasteurization concept.

The process line consists of a pasteurizer in combination with a filler and an intelligent software system. Together with the dairy farmer, a seamless connection to the milking robots was established. Also, the system was kept small enough to work well within the limited space that was available at the food grade area on the farm.

The pasteurizer was designed to function as a stand-alone unit and is suitable for small food producers who are looking for a professional industrial machine for the pasteurization of various liquid foods such as fruit juices, smoothies, etc. The filler was designed to work in line with the pasteurizer.

Because the bottles are automatically imported and exported only one person is needed to operate the complete processing line.

FrieslandCampina Ingredients looks at trends

A new publication by FrieslandCampina Ingredients, ‘Tomorrow’s Menu, The Latest Trends in the World of Food and Beverages 2019-2020’ takes a look at some of the new trends in food around the world.

The report, which includes studies from around the world, has three trends, which are each broken down into three ‘micro-trends.’

The first, ‘Experiences engaging all senses’ looks at how food now has to be more than tasty, it needs to engage all senses. The first micro trend in this category is glocalization, looking specifically at how to utilize different cultures to create products.

This connects to the next micro-trend of shareworthy experiences, given so many people post images of food on social media.

 ‘Conscious indulgence’ is the second trend, which is then broken down into Healthier Consumption, Varied Choices and Naturalness and Authenticity.

The third trend category is ‘Personalise it yourself conveniently.’

This addresses the fact that consumers are looking for products that can be adapted to their own personal tastes, preferences and nutritional needs.

The micro-trends in this category are: self-personalisation of out-of-home consumption; convenient in-home preparation, and foodservice inspired in-home personalisation.

FrieslandCampina Ingredients works with companies around the world to turn these trends and micro-trends into innovative products and applications, through products such as its Kievit range of creamers, foaming creamers, whipping agents, fat powders, cake emulsifiers and instant milk cap powder.

11th NIZO Dairy Conference: Milk Protein Functionality

From October 8-11, scientists and dairy industry representatives from around the globe will be heading to Papendal in the Netherlands for the 11th NIZO Dairy Conference, with this year’s topic centering on Milk Protein Functionality.

The conference, which is held every two years, aims to present the most recent scientific developments in milk protein functionality. It provides an opportunity for experts from academia, the dairy and food industry to interact and apply their knowledge and latest research findings to the design and manufacture of novel and improved foods and dairy ingredients.

The event will bring together experts from the fields of dairy science and technology, processing, chemistry, physics, sensory, health and nutritional sciences.

Keynote speakers include Prof. Dr-Ing. Jörg Hinrichs, from Universität Hohenheim, Germany, who will speak on the structure/function relationships for protein in cheese, Prof. Todor Vasiljevic, from Victoria University, Australia, who will give a presentation on protein stability during processing and storage, and Prof. Taco Nicolai, Université du Maine, Le Mans, France, on the aggregation of proteins during heat processing.

Other keynote speakers include Dr Lotte Larsen, Aarhus University, Denmark, speaking on genetica – molecules – post translational modification and functionality; Dr Astrid Horstman, Nestlé Research, Lausanne, Switzerland, giving a presentation on the role of milk protein in muscle mass; and Prof. Herwig Bachmann, NIZO and University of Amsterdam, The Netherlands, will speak on the interactions between proteins and bacteria.

There will also be poster sessions, a site visit at nearby NIZO, and a dinner.

Registration for the event is still open, and more information and registration details can be found here. http://www.nizodairyconference.com/  

DSM celebrates 150 years serving the food industry

Royal DSM, a global science-based company in Nutrition, Health and Sustainable Living, is celebrating 150 years of working in partnership with the food industry from its site in Delft, the Netherlands.

DSM is marking the anniversary with an exhibition and a series of events around microbes, fermentation and biotechnology this fall. For DSM, biotechnology is an essential pillar for innovation and a driver for growth and is at the core of its R&D and production activities in Delft. The exhibition and events demonstrate how biotechnology can help address the challenges the food and beverage industry and our societies as a whole are facing, such as the need to provide the growing world population with sufficient tasty, healthy and nutritious food, within planetary boundaries.   

The Nederlandsche Gist- en Spiritusfabriek (Dutch Yeast and Spirits Factory) was founded by Jacques van Marken (1846-1906) in 1869 to fulfil a need for a reliable source of high-quality baker’s yeast, using the most advanced techniques available. In so doing his purpose was also to provide jobs, livelihoods and development opportunities to employees, their families, and the community.

The intervening 150 years has seen the original company and its activities expand and evolve from its beginnings in baker’s yeast and spirits to today’s supplier of enzymes, cultures, taste and biopreservation solutions for the global dairy, baking, beverage and savory industries.

Patrick Niels, president of DSM Food Specialties, which has its global headquarters in Delft, said, “Ever since 1869, DSM and our predecessors have been combining scientific curiosity with our advanced technological capabilities and knowledge of applications in the industries we work in, to create specialty food solutions that shape the future of our customers and their brands.

“For DSM it’s all about driving sustainable change: enabling better food for everyone by providing solutions to reduce sugar in our diets, to get the most value out of (local) raw materials, to increase efficiency, combat food loss and waste, and help lower carbon footprints. We are proud of our history and are honoring our founding father, as well as our long partnership with the food and beverage industry, over the coming weeks and months.”

The site in Delft has also developed to become the most important node in DSM’s global biotechnology R&D network. The Rosalind Franklin Biotechnology Center on the site provides lab and collaboration facilities for 400 scientists and technicians active in fermentation, microbiology and biotechnology.

DSM sees biotechnology as a critical enabler to contribute to the United Nations’ Sustainable Development Goals by addressing some of the world’s biggest issues, including climate change, resource scarcity, and circularity and by optimizing the global food system.

Recent innovations from DSM’s facilities in Delft include a sustainable and scalable production method for zero-calorie EverSweet stevia sweetener for the Avansya joint venture, Maxilact Smart, the fastest-acting lactase enzyme on the market for lactose-free dairy, and a new technology that turns an inedible agricultural byproduct of rapeseed oil extraction into valuable plant protein for a wide range of uses in food, CanolaPRO.

Exhibition Small Life, Big Impact – 150 years of Yeast

To mark the occasion, DSM and the world’s first museum of microbes, ARTIS-Micropia, are presenting a temporary experience, ‘Small Life, Big Impact: microbes shape our world’. Visitors will see the crucial role microbes and biotechnology play in enabling life on earth, as well as in tackling some of the world’s greatest challenges around climate and energy, circularity and food security. In ‘150 years of Yeast’, visitors will also experience the history of DSM and its predecessors in Delft since the foundation of the Nederlandsche Gist- en Spiritusfabriek.

The pop-up experience can be visited in ‘Het Grote Kantoor’, a Dutch historic landmark at DSM in Delft. It is open to the public and to customers and business partners from September 12 to December 15, 2019, and entrance is free.

 

 

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