Dairy Dialog podcast 106: FrieslandCampina Ingredients, ColdSnap, Mi Terro, USDEC

By Jim Cornall contact

- Last updated on GMT

Dairy Dialog podcast 106: FrieslandCampina Ingredients, ColdSnap, Mi Terro, USDEC.  Sleep photo: Getty Images/RyanKing999
Dairy Dialog podcast 106: FrieslandCampina Ingredients, ColdSnap, Mi Terro, USDEC. Sleep photo: Getty Images/RyanKing999

Related tags: Frieslandcampina, frieslandcampina ingredients, Ice cream, Sustainability, Packaging, Plastic, USDEC, Dairy, Singapore

On this week’s podcast, we have four interviews, and five guests. We chatted with Vicky Davies, global marketing director, performance, active and medical nutrition, at FrieslandCampina Ingredients and Jouke Veldman, who heads up the Biotis SleepWell team at FrieslandCampina Ingredients; Matt Fonte, president, Sigma Phase, Corp.; Vikki Nicholson-West, executive director, USDEC Singapore Ltd and Robert Luo, CEO and founder, Mi Terro.

We also have our weekly look at the global dairy markets with Charlie Hyland at StoneX.

Mi Terro using food waste for plastic and fibers

US biotechnology company Mi Terro is the world's only biotechnology company that upcycles and re-engineers protein food waste into plastic for packaging, and cotton alternative fibers for the fashion, medical, and packaging industries.

The company’s CEO and founder, Robert Luo, told DairyReporter the company is currently upcycling dairy products, but the technology can potentially apply to any type of protein-based food waste, including plant-based food waste.

“We developed a patent-pending technology called "Pro-Act"(Protein Activation) to extract milk protein molecules from the bacterial grown expired, spoiled, and bad milk from sick cows,”​ Luo explained.

“We then use another patent-pending technology called "Sea-Re" (self-assembly purification) to purify the bacterial-grown milk protein into good milk protein. Once we have the purified milk protein, we then integrate a new technique called DFS (dynamic flow shear spinning). This technique uses the wet-spinning process to spin the milk protein into biodegradable fibers.”

Luo said the technology can potentially apply to any type of protein-based food waste, including plant-based food waste.

He added that sustainability is very important to the company.

“We are replacing petroleum-based materials with protein-based materials made from food waste. We are redefining the circular economy in which everything begins with food waste and ends as compostable or biodegradable.

“We've upcycled 2,100kg of milk waste, which equals to reducing 9765 kg of carbon emission.”

FrieslandCampina Ingredients introduces Biotis SleepWell

FrieslandCampina Ingredients has announced the launch of Biotis SleepWell, the first concept to be unveiled within the Brain Health Benefit Solutions of the company’s new Biotis brand.

According to the Dutch company, up to 30% of consumers worldwide report regular sleep disturbance, an issue made worse by the coronavirus pandemic.

Designed to be taken just before bedtime, Biotis SleepWell is a beverage, shot or powder application that provides the body with a combination of nutrients to improve sleep quality in three ways: by supporting falling asleep, sleeping through the night and waking up refreshed.

This is achieved thanks a unique formulation with Biotis GOS, or galacto-oligosaccharides, at its core. The prebiotic ingredient has the ability to influence the balance of microorganisms that make up the human microbiome. The balance of gut microbiota has been shown to impact human health, both mental and physical. FrieslandCampina Ingredients said its new solution demonstrates the benefits of GOS on sleep health in particular.

Biotis SleepWell combines Biotis GOS with protein-containing amino acids, such as tryptophan and cysteine, derived from milk protein, as well as complementary vitamins and minerals.

Together, the solution targets several sleep and stress mechanisms at once. It helps people fall asleep, sleep through the night and wake up refreshed. As such, Biotis SleepWell offers a natural, non-addictive solution that targets sleep in a holistic way via the gut-brain axis.

“We call Biotis a new era in ingredient science,”​ Vicky Davies, global marketing director, performance, active and medical nutrition, at FrieslandCampina Ingredients, said.

“And we’re so excited about the potential of our premium galacto-oligosaccharides. This ingredient has a long-established presence in the infant nutrition space, and now it’s time for adults to experience the benefits of GOS, too. In June, we launched Biotis Gut Health, the first in the range, and over the next few months, new Biotis Health Benefit Solutions will reveal how GOS and our other key science-backed ingredients can be leveraged in unique combinations to support maternal health, immune health and more.”

Jouke Veldman, who heads up the Biotis SleepWell team at FrieslandCampina Ingredients, said, “Biotis Sleepwell has shown statistically significant improvements in sleep quality, both in several consumer trials and more recently in clinical trials, and there is even more research forthcoming. It’s a uniquely multi-faceted, versatile ingredient which represents what Biotis stands for as a whole: going one step further in developing solutions that expertly respond to both human health needs and consumer wellness preferences over the course of life.”​ 

ColdSnap launched for single-serve ice cream

Sigma Phase, Corp. has launched the ColdSnap rapid freezing appliance that produces personalized single servings of ice cream, frozen yogurt, frozen cocktails, smoothies, and frozen coffee in one to two minutes.

ColdSnap is a Keurig/Nespresso-style machine, but for ice cream and other frozen confections.

The machine uses a patented refrigeration technology to rapidly freeze shelf-stable food and beverage formulations in single-serve recyclable ColdSnap pods that do not require refrigeration or preparation.

The ColdSnap system features no plumbing, no set up, no preparation, no cartridges, no filters, and no cleaning is required.

The system sits on a counter tap and on-screen instructions direct the user to make the desired products. It can be used in the home or in a commercial setting.

The company said its ColdSnap freezing technology creates micro-sized ice crystals that are 40% smaller than store-bought products.

“ColdSnap ice cream is creamy with a smoother mouth-feel than ice cream that undertakes a deep freeze that is required when shipping in refrigerated trucks and kept frozen in the grocery store,”​ said Matt Fonte, president, Sigma Phase, Corp.

“Frozen yogurt made with the ColdSnap machine has a dense, velvety texture, and frozen cocktails have a silky, smooth consistency that is virtually impossible to replicate in any home or bar. In short, ColdSnap makes a smoother, better tasting product.”

The company said its ColdSnap pods are shelf-stable, and are made from recyclable aluminum, and can be shipped at ambient temperature. It added that ColdSnap does not require refrigeration, and therefore can reduce carbon emissions associated with the making and distributing ice cream by 25% to 50%.

U.S. Center for Dairy Excellence Opens in Singapore

The U.S. Dairy Export Council (USDEC) today unveiled the start of a new chapter for its presence in Southeast Asia with a virtual event officially launching the new U.S. Center for Dairy Excellence (U.S. CDE).

As the first overseas physical investment by USDEC, the U.S. CDE in Singapore is funded by US dairy farmers and processors and envisioned as a gateway for collaboration between the US dairy community and Southeast Asia’s food and beverage stakeholders, the culinary sector, health professionals and other partners.

The U.S. CDE will focus on inspiring regionally-tailored nutrition and innovation solutions with US dairy ingredients and cheeses to meet evolving consumer needs. The investments in the center are also intended to pave the way towards the future of food, committing to sustainability, deploying technologies, strengthening collaboration, and applying the latest consumer research.

USDEC president and CEO, Secretary Tom Vilsack, said, “The U.S. Center for Dairy Excellence creates an education hub and meeting place where relationships can be developed and strengthened, where we can share market intelligence and insights, spark ideation, lead research, and share the remarkable story of US dairy’s sustainable production.

“It represents a long-term commitment by the US dairy industry to the region and exports, and recognition of the importance of Southeast Asia as an innovation hub. We’re excited to launch the U.S. CDE and excited for you to see it.”

Vikki Nicholson-West, executive director, USDEC Singapore Ltd, added, “Southeast Asia’s dynamic and innovative food sector is a key reason we selected it for the first U.S. CDE, along with deep appreciation for relationships formed over two decades. We hope the center becomes a valuable resource that enables Southeast Asian customers, consumers and US dairy suppliers to thrive together in the future food ecosystem.”

In 2019, the region was the second largest destination for US dairy by volume after Mexico, with an export value of $934m. US dairy exports to the region grew in value by $250m from 2017 to 2019 and are on track to finish the year with record high value. Southeast Asia is well on pace in 2020 to be the top market for US dairy exports by volume.

Dalilah Ghazalay, regional director, USDEC Southeast Asia, said, “As a key part of our programs, we will focus on glocalization by innovating with local ingredients to better suit local taste preferences. We look forward to the opportunity to work with and innovate alongside our customers.”

While social distancing guidelines remain in place in Singapore, virtual programming from the U.S. CDE will commence on November 18 with an online seminar on Healthy Active Aging with U.S. Dairy Proteins featuring nutrition experts from Singapore and Japan.

The 500 sqm facility in Singapore’s Robertson Quay includes a demonstration kitchen, ISO standard-based sensory evaluation lab, meeting and training rooms and video broadcasting capabilities.

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