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IN BRIEF
NZ hits record high

Things are sunny in New

Zealand, with a record in milk
production reported by New
Zealand dairy statistics for
2013-14, released by LIC
and Dairy NZ. The countrys
4.92 million cows produced
more than 20 billion litres in
the season, with 1.83kg of
milk solids. This was worth
$15.5 billion (9.7bn). Interestingly, 65% of the increase
came from the North Island,
which suffered drought in the
previous year. The South Islands increase was due to
an additional 103,000 cows.
Overall, the national herd increased by 2.9% or 138,600
cows.

Indofood buys
Danone Indonesia

Indofood CBP Sukses Makmur, Indonesias biggest

maker of instant noodles,
has purchased 100% of
French dairy giant Danones
Dairy Indonesia business.
This will include the trademark of the Milkuat milk beverage and all the shares. The
250 billionn rupiah (16.4
million) buy was completed
at the end of 2014.

Chinese imports dip

New Zealand dairy giant

Fonterras published figures
have shown a decrease of
12.6% for Chinese dairy imports year on year, according
to the company. WMP fell
by 50% in September. The
country is said to be buying
less due to drawing down of
current stocks. China purchases about two thirds of
the worlds trade in WMP
and more than a third of the
global fresh milk shipments.
Experts say this will no doubt
depress the global dairy prices further.

Moving dairy

Reportstack has a new report, Global Dairy Products

Transportation Market 20152019, which notes one of the
trends is the increased use
of intermodal transportation.
The global market is expected to witness a CAGR of
8.59% during 2014-2019.

Milk science finds answers

to nutrition concerns
New discoveries within milk
science are revealing untapped opportunities to relieve some of the worlds most
pressing nutritional challenges. Many point to future ingredient solutions, calling for
technology that can both extract tiny amounts of bioactive
components from bovine milk
and maintain their beneficial
bioactivity during processing
into commercial products, according to those attending the
International Milk Genomics
Consortium (IMGC).
Among the big challenges are obesity, diabetes and
food security for the growing global population. As the
only product made by nature
for consumption, milk is the
best place to learn about optimal nutrition, says Peter
Langborg Wejse, senior food
scientist at Arla Foods Ingredients. His comment followed
the 2014 symposium of the
IMGC. Held over three days,
the annual event gathered
more than 120 university and
industrial scientists from 17
countries at Aarhus Univer-

sity in Denmark. Arla Foods

Ingredients was among the
sponsors.
The presentations covered
the latest research ranging
from the role of genomics in
sustainable dairy production
to how insights into wallaby
milk may contribute to optimised nutrition for pre-term
infants. IMGC is a pre-competitive platform for understanding and accelerating the
biological processes underlying milk genomics and translating that knowledge into
something industry can use,
says Gonca Pasin, executive
director of the California Dairy
Research Foundation, which
has managed IMGC since its
inception in 2004. Wejse, too,

is confident that the research

will lay the foundations for
developing more, highly specialised bioactive ingredients
derived from whey.
Arla Foods Ingredients
launched the first commercially available osteopontin,
Lacprodan OPN-10, for infant formulas. A glycoprotein
identified in human milk but
present in bovine milk at a
much lower level, OPN is believed to support the development of the infant immune
system and protect against
pathogenic infections.
Attention is also now being
focused on oligosaccharides, which promote the
development of healthy gastrointestinal bacteria.

other markets surveyed including US, Brazil, Turkey,

Poland and France.
The report also found that
improving digestibility would
further increase yogurt consumption. If it was easier to
digest, Chinese consumers
that have not increased their
consumption of the dairy food
over the last three years report that they would eat more
yogurt.
We see that lactose-free
and low-lactose dairy is increasingly popular in China.
Lactose-free dairy is perceived to be healthier than
regular yogurt and addresses
the gut-conscious consum-

ers looking for easy-to-digest dairy foods, says Merel

Roes, global marketing manager Maxilact at DSM Food
Specialties. Our survey reveals that Chinese consumers, buying lactose-free, are
eating more yogurt than three
years ago, compared to the
overall Chinese consumers
surveyed.

Rising yogurt consumption in China

DSM has published a paper

investigating the reasons behind Chinese consumption of
yogurt products.
The report, based on a survey carried out in a variety of
countries including China, the
US, Brazil and Turkey, found
that the perceived gut health
benefits and added probiotics
are driving higher demand for
yogurt in China than the other
countries surveyed. Eight
out of ten Chinese consumers actively seek products
containing added probiotics,
and 76% of Chinese consumers choose yogurt for its
gut health benefits compared
to an average of 48% in the

10 DAIRY INDUSTRIES international January 2015

www.dairyindustries.com

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