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culture cuts production time and fat in dairy
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a new dairy culture can reduce the fermentation time needed for milk processing, while meeting demand for lower fat, clean label dairy products in emerging markets like eastern europe, its manufacturer claims. chr hansen says that the xpl-1 culture can enhance gel firmness by about 40 per cent, ensuring a creamier final product that is also low in fat. through this development, the company claims it can help manufacturers reduce reliance on costly dairy ingredients like milk powder, as demand continues to outgrow supply. chr hansen says that product firmness is particularly important for manufacturing goods like sour cream toppings, which need to keep their shape for use on goods like cakes and baked goods. as well as cutting fermentation time for milk by about three hours, the xpl-1 culture bypasses the need for processors to use additives or stabilisers, meaning goods can be sold as clear label products, according to the group. the culture is the latest development in the company's 'exact plus' range of products, reflecting chr hansen's increased focus on the growing dairy cultures market worldwide. according to company figures, global sales of fermented milk and yoghurt products are growing at an annual rate of between two to six per cent, amounting to about 20m tonnes in volume. karoline kjaerulff, chr hansen's marketing manager for the exact plus range said the cultures launch would be a key step in tapping key and emerging markets for their products. "[the] us, eastern europe and russia are some of our most important markets for the xpl-1 culture as the consumption of cultured milks is quite high in these areas," she stated. "we launch first in russia and move on from there, and we have high expectations for growth." the culture will come in chr hansen's direct vat set (dvs) packaging to ensure consistency and convenience in production, the group says. the xpl-1 is available as both frozen and freeze-dried culture. the company plans to add a frozen xpl-2 culture for phage rotation at the year's end. dairy cultures are an area that has become increasingly important to the group. earlier this month, the company announced a €40m investment, claimed to be the largest in its 130-year history, to construct a new plant for dairy cultures production. the new plant, situated just outside of copenhagen, has been designed by the company to strengthen its position as one of the foremost suppliers of dairy cultures for food and beverage production. chr hansen claims that the site will cover the total yoghurt production in europe, which amounts to approximately 10 million tons annually. group chief executive officer lars frederiksen said the construction is vital in ensuring that the company's customers, particularly dairy processors, have a more stable supply of ingredients amongst growing uncertainty over the commodity prices. "this investment makes it possible for us to supply the global market with high quality products far-sightedly, fast and flexibly," he stated.
Source :Food Ingredients Food Science - Additives, Flavours, Starch
Date :
19
November
2007
Category :
restaurants and Food industrie
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according the recently released 2010 wider beverages report by leading market information company nielsen; the latest trends in the australian beverage market reflects a world where people are spending more on their favourite beverages but overall consuming less. the report reviews the wider beverage market in australia, covering milk to cordial; liquor stores to corner shops. the report illustrates that there has been a decline in beverage volume sales per capita versus the same time five years ago; while conversely, the average dollar amount spent annually per capita grew from $918 per person in 2005 to $1,066 per person in 2009.
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food flavour and ingredient companies, meanwhile, have to cater for this ongoing trend and find solutions to satisfy the multitude of demographic tastes, and are increasingly faced with a specialised market where demand is more and more specific and in need of convenience. of course, flavour and ingredient firms invest a lot in surveys and in research and development to find out what exact tastes the consumer wants and will want.
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beverage companies will need to move beyond their traditional categories in terms of future mergers with increasingly health focused consumers and an unprecedented level of retail pricing pressure creating serious challenges for the sector, says a rabobank report. acquiring competitors within their core segment is becoming increasingly complicated for leading beverage manufacturers due to the tighter competition regulation and existing level of consolidation within the industry.
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analysts and fund managers say potential predators have been reluctant to move on foster\'s, despite one of the highest-margin brewing operations in the world, because of the work needed to turn around the wine operations amid a global glut. foster\'s conceded last week that its decade-old strategy to mix beer and wine had fizzled, after total writedowns for wine that analysts estimate at up to a$3 billion, but said it will not formally split off wine until 2011.
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foster’s group, australia’s largest brewer, has announced a 4 per cent rise in profit for the full year on the back of a strong result in their beer division. the company, which continued to report wine as a laggard, saw sales up 2.7% to $4.5 billion as cub led the way. ian johnston, chief executive officer of foster’s, said the company’s transformation progress had been strong - with the separation of their wine and beer divisions going to plan.
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anheuser busch yesterday denied claims by environmental organisation greenpeace that batches of its beer, including the flagship brand budweiser, contain genetically modified (gm) materials. greenpeace, pointing to independent laboratory testing, alleges that traces of a genetically engineered strain of rice known as " liberty link" had been found in beer made at the company's eastern coast us breweries in 2006.
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carbon dioxide (co 2 ) under pressure could rise to the top in terms of alternatives to conventional heat treatments for liquids but must be used in unison with stress inducers such as modified atmosphere packaging and lower ph to render microbes ineffective and extend shelf life, claim researchers. var media_image=\"/var/plain_site/storage/images/publications/food-beverage-nutrition/foodproductiondaily.
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danisco is targeting shorter yet more efficient production times with an upgraded brewing enzyme it claims can better meet manufacturing concerns over cost output. the company claims that its laminex super 3g product can reduce lautering times by 10 per cent as part of an ongoing focus to extend processing solutions for beer makers. the new product, which is already commercially available to brewers worldwide, is officially being launched this week as a means of providing better filtration during brewing of all ‘common types’ of beer, says danisco.
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ingredients supplier wild has this week opened its first beverage ingredients manufacturing site in the middle east, building on the growing demand for soft drinks in the area. wild is the first supplier of its kind to expand into the middle east. the new site, located at jebel ali free zone in dubai, will serve the markets of the gulf cooperation council, yemen, iran, iraq, levant, north africa and the indian sub-continent.
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Coca.Cola
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PEPSI
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Mcdonald
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Nestle
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Mars
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Baskin & Robins
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Nutrika
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Mumika
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Chika
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