Currently browsing posts about: Dairy

I will never understand the push to increase dairy consumption in China.

Many if not most Asian adults lack the enzyme that digests the lactose in milk.  Undigested lactose tends to pass unscathed to the large intestine where bacteria ferment it, producing gas and diarrhea.

So why dairy products?

More protein to promote growth, is what they say.

An article in DairyReporter quotes Mintel research as saying the Chinese are eating more cheese, yogurt, and added protein.

The rising demand for dairy in China, growing at 6% to 7% rate annually, is teetering on outpacing volume growth of the category (increasing by 3% to 4% every year) as the country shows great interest in dairy products, according to Mintel.

The Chinese Nutrition Society issued updated dietary guidelines for Chinese consumers in 2016, recommending that each adult should consume 300 grams (10.6 ounces) of dairy products per day – current consumption is 100 grams (3.5 ounces).

The dairy industry is thrilled:

There is still opportunity for growth of dairy consumption in China, especially from lower tier markets, as a result of consumers’ growing awareness of nutrition intake, increasing household income levels, and the accelerated urbanization process.

Exporters of dairy products to China are particularly thrilled:

Imported dairy products are still in high demand due to the some food safety concerns surrounding China’s domestic dairy products leading to a consumer perception that international dairy products are of higher quality.

Environmentalists are not so thrilled.

One consequence: the replacement of sheep by cows in New Zealand, which now has heavily polluted waterways.

Another: China’s dairy farms are huge, with herds of 50,000 to 100,000 cows.  Just think of what their waste does to the environment.

This is one of FoodNavigator.com’s collections of articles on one topic of interest to the food industry.

Dairy innovation

From kefir to savory yogurt, upmarket cottage cheese, whole milk yogurts and farmer’s cheese bars and cups… What’s hot in dairy? What consumer trends are the most successful firms tapping into? And how is the dairy industry addressing the rapid growth in non-dairy alternatives in the milk, cheese and yogurt aisles?

• Noosa co-founder: ‘We continue to be the darling of grocery stores with such explosive growth’: Honey-infused Aussie-style yogurt Noosa has expanded into the snacking category with its new Mates line, and is on course to generate revenues of $220m this year, says co-founder Koel Thomae… Read
• Yooli Foods breaks novel ground in protein snacking segment with farmer’s cheese bars, cups: They might be a novel concept for most Americans, but farmer’s cheese bars could develop into a potentially exciting new category in the burgeoning protein snacking segment, says the co-founder of Yooli Foods, which is rolling out farmer’s cheese cups this month and aims to start shipping its chocolate-coated bars before the year-end… Read
• Savory yogurt… a step too far for American consumers, or a sleeper hit in the making? Are Americans ready for savory yogurt? Right now, it seems the jury is still out, with some high profile brands quietly dropping some of their more adventurous SKUs and Blue Hill pausing production of its beet- and carrot-fueled yogurts. However, some trend-watchers believe the concept could still work for a US audience… Read
• Icelandic Provisions CEO: Skyr could be as big as Greek: Could skyr – which is higher in protein and lower in sugar – be as big as Greek yogurt, or is the ‘Icelandic’ segment of the dairy aisle likely to remain a quirky niche? Ten years ago, people were asking the same question about Greek yogurt, says the CEO of Icelandic Provisions, “and we all know what happened next.”.. Read
• fairlife ultra-filtered milk sales surged 79% in 2016; Core Power and Yup! to be brought under fairlife brand umbrella: Dollar sales of Coca-Cola-backed high-protein milk fairlife grew 79% in 2016, as consumers continued to trade up in the fluid milk category… Read
• Formulating with dairy: More protein, less sugar, a cleaner label: Less sugar, more protein, a cleaner label, savory flavors, and new formats from farmer’s cheese bars to ambient moon cheese… What’s keeping dairy formulators busy these days? FoodNavigator-USA caught up with Stephen Cobbe, R&D director, dairy, at Kerry to find out….. Read
• Dairy farmers use technology in effort to cut greenhouse gas production by 25% by 2020: Animal agriculture in the US is often criticized for its heavy environmental impact, but data from the National Dairy Council tells a very different story – one of farmers using technology to improve the sustainability of their lands and dairy production… Watch now
• Revelé Gelato uses air to create better-for-you profile without compromising quality ingredients: The entrepreneurs behind the startup Revelé Gelato thought health-conscious consumers seeking to indulge in frozen dessert faced an unfair decision: choose between high quality, recognizable ingredients that typically come with a higher fat and calorie count, or “weird” ingredients like those used by some better-for-you brands that can irritate the stomach… Read
• Animal-based protein tops consumer choice, but plant-based options are rising fast, Nielsen finds: When it comes to meeting consumers’ growing demand for protein, animal-based products continue to reign supreme in the US and Canada for now – but plant-based options are gaining traction and hold significant sales potential, according to the market research firm Nielsen. .. Read
• NMPF spars with Dannon, Dean Foods, over ‘rampant fear-based marketing’ on GMOs: “Rampant fear-based food marketing” – most notably from brands touting their non-GMO credentials – is damaging consumer trust and “jeopardizing the safe, sustainable farming practices that have enhanced farm productivity over the last 20 years” says the National Milk Producers Federation (NMPF) in a new marketing campaign that’s been sharply criticized by leading dairy brands… Read
• The Chaat Company, Hargol FoodTech, Funny Farm to take center stage at FOOD VISION USA as our 2017 trailblazers: From turmeric paste and green banana flour to sprouted mung bean snacks and cauliflower wraps and pizza bases, the entries to our 2017 trailblazers challenge are at the cutting edge of food & beverage innovation. But we could only pick three winners ….. Read
• No light at the end of the tunnel for Dean Foods as milk price wars escalate, says Bernstein: Milk price wars are “compressing the margin of private label retail prices over the Class I milk input cost to abnormally low levels,” say analysts at Bernstein… Read
• Chobani’s Peter McGuinness explains the new org chart: ‘To me, having a separate sales department is archaic’: Bringing sales, marketing, insights, product innovation and commercial finance under one new ‘demand’ department will help break down silos and make Chobani even more responsive to customers and consumers, the firm’s new chief marketing and commercial officer tells FoodNavigator-USA… Read

Every now and then I see an article that seems like the most perfect indicator of food globalization; this one.

According to FoodNavigator-Asia.com, Fonterra, the New Zealand milk producer, is opening up a new milk production facility in Australia for one particular purpose: to meet the demand for cheese to top pizzas—in China.

Fonterra opened a $240m mozzarella plant to produce individually quick frozen (IQF) mozzarella in Clandeboye, New Zealand, last year, the largest producer of natural mozzarella in the Southern Hemisphere…40% of people in urban China now eat at Western style fast food outlets once a week, and the use of dairy in foodservice has grown by over 30% in five years</i>,” said Jacqueline Chow, COO, Global Consumer and Foodservice, Fonterra.

Where to begin?

• Dairy cattle in New Zealand have replaced the sheep.  The green sheep meadows are disappearing.  Formerly pristine waters are now polluted.  Why not in Australia too?
• The Chinese population is largely intolerant to lactose, the sugar in milk.  They can eat dairy products, but should they?
• Does anyone else think that replacing the traditional Chinese diet with heavily cheesed pizza might not be the best idea?
• Does anyone else find this mind-boggling?

All those non-milk “milks’ in the dairy section—soy, almond, cashew, hazelnut, pumpkin seed, flax, hemp, coconut—make the dairy industry unhappy.  Milk says the FDA, is the “lacteal secretion” from cows.

Government agencies can’t agree; the USDA wants to help soybean farmers and favors selling soy milk as milk.

This dispute, obviously, is about marketing advantage.

Now Food Chemical News has a nifty investigative report on the fight between USDA and FDA over soymilk in the 2015 Dietary Guidelines.

The Good Food Institute filed a FOIA request and got 1500 pages of emails dating from 2011.

The USDA likes “soymilk:” everyone knows what it is.

The FDA prefers “fortified soy beverage” to indicate that the soy product does not have the same nutrient composition as cow’s milk.

This marketing dispute involves lawsuits, petitions, and more, according to the Associated Press account.

As I’ve written earlier, this is about market share.  Let them fight it out.

In the meantime, I don’t have any trouble telling which is which, and I’ll bet you don’t either.

Here is another one of FoodNavigator-USA’s Special Editions, meaning collections of its articles on specific topics written mostly from the perspective of food beverage companies.  This one is on trends in commercial beverages, and is highly relevant to food politics.

Special Edition: Beverage trendwatching

Few sections of the store are as dynamic as the beverage aisles. Meanwhile, the pressure to ‘clean up’ labels continues unabated. But how can we distinguish passing fads from sustainable trends? And who are the entrepreneurial companies driving innovation in this category?

• Experts weigh in on what the next ‘it’ beverage will be as sales for the once all supreme soda slow: For years, carbonated soft drinks were the go-to choice for Americans to quench their thirst and boost their energy, but in recent years the category has begun to falter – creating an opening for a bevy of innovative beverage brands to emerge, according to industry research. .. Read
• Bone broth sales more than tripled in 2016, albeit off a very small base: The bone broth category (shelf-stable and refrigerated) is pretty small in the scheme of things, but it’s growing rapidly, with US retail sales more than tripling to $19.7m in the 52 weeks to Jan 22,* fueled by a small but highly engaged set of health conscious consumers, Paleo enthusiasts and Whole30 fans, says one fast-growing player… Read
• AQUAhydrate targets ‘everyday warriors’ as premium pH segment continues to grow: Celebrity-backed AQUAhydrate has doubled its distribution over the past 18 months from around 30,000 to 60,000 outlets by appealing to a broad set of ‘everyday warriors’ it claims are seeking out more premium products and aspirational brands in the bottled water set… Read
• LIVE Beverages Founder: ‘Drinking vinegars are where kombucha was 4 years ago’: LIVE Beverages founder and CEO Trevor Ross sees great potential for the drinking vinegar category. He started the brand by launching a line of kombucha back in 2013, what he saw would “become a pretty crowded category.”.. Read
• The Dairy Aisle: La Colombe’s clever strategy to stand out in the crowded cold coffee category: Around 80% of La Colombe’s Draft Latte product is milk, so why not place it in the dairy section? That’s what ran through the mind of EVP of sales Kyle O’Brien, and retailers are going with it… Read
• Could molecular hydrogen infused water carve a niche in the functional beverages category?  In regular water, hydrogen is bound to oxygen (H2O) making it “difficult for our bodies to enjoy the [antioxidant/anti-inflammatory] benefits of hydrogen,” claims the company behind Hfactor, which contends that dissolving hydrogen gas into water via a patent-pending process enables Hfactor to deliver a variety of potential health benefits… Watch now
• Drinking vinegar could be the next kombucha if it can overcome four major hurdles: While most Americans remain unfamiliar with drinking vinegar, the category is gaining traction and could be the next kombucha if manufacturers work together to promote its many benefits and uses, according to one segment player. .. Read
• State bills call for warnings about risks associated with synthetic dyes & sugar-sweetened beverages
• Two California state senate bills would mandate controversial warnings on some foods and beverages, and if enacted could start a domino effect among other like-minded states, potentially creating a patchwork of laws and compliance headache for national brands… Read
• Packaging and sweeteners have most room for innovation, says Imbibe beverage expert: What does it mean to innovate in the beverage space? We speak with a beverage trends expert to find out more… Read
• Sparkling ICE unveils $37m ad campaign, queries soda tax inconsistencies: ‘It’s a mess’: Talking Rain Beverage Co has unveiled a $37m national ad campaign that president Kevin Klock says will give Sparkling ICE a stronger brand identity – something it has historically lacked, despite its meteoric growth (estimated retail sales have surged from around $10m in 2011 to well over $600m today)… Read
• Post Mexico’s sugar-sweetened beverage tax, purchases of levied beverages have fallen 7.6%, says study: Mexico’s sugar tax may have influenced beverage purchase decisions of Mexican households in urban areas, according to a follow up study by University of North Carolina Chapel Hill researchers… Read
• Plant-based water sales predicted to double by 2020: The trend for healthy hydration is driving growth in plant-based waters, with global sales growing 21% in 2016 to reach sales of more than $2.7bn… Read
• Ag Committee weighs whether SNAP should pay for sugary drinks: Prohibiting the purchase of sugar-sweetened beverages and other “unhealthy” foods and beverages with SNAP benefits, also known as food stamps, likely would not discourage their consumption, but would be costly and difficult for retailers to implement, industry stakeholders argued on Capitol Hill last week. .. Read
• Soup-To-Nuts Podcast: Countering the impact of climate change on coffee: Every year more people wake up to coffee or use it to fuel their day, but according to a comprehensive report recently published by the Climate Institute. this early morning ritual, and everything that goes into making it possible, face significant threats from climate change. .. Listen now

The National Milk Producers Federation wants the House and Senate to introduce two “Dairy Pride Acts.”  These would require the FDA to rule taht anything labeled milk, cheese, or yogurt has to come from cows—none of this almond, soy, or rice milk nonsense.

Why?  Because it will confuse consumers into thinking that—horrors—almond, soy, or rice is just as nutritious as dairy products.

Why do I think that anyone buying almond, soy, or rice milk knows perfectly well what these are?

This is about protecting the dairy industry—marketing, not science, alas.

The Plant-Based Foods Association opposes both bills, no surprise.

Background on the bills:

• https://www.baldwin.senate.gov/press-releases/dairy-pride-act
• http://www.wpr.org/proposed-law-could-prevent-non-dairy-producers-calling-products-milk
• http://www.agweek.com/livestock/dairy/4197585-dairy-farmer-and-dairy-foods-groups-support-milk-labeling-law
• The New York Times’ account
• The Washington Post account (I’m quoted)

Higher compared with lower dietary protein during an energy deficit combined with intense exercise promotes greater lean mass gain and fat mass loss: a randomized trial.  Thomas M Longland, Sara Y Oikawa, Cameron J Mitchell, Michaela C Devries, and Stuart M Phillips.  Am J Clin Nutr  March 2016  vol. 103 no. 3 738-746. doi: 10.3945/​ajcn.115.119339

• Conclusion: Our results showed that, during a marked energy deficit, consumption of a diet containing 2.4 g protein · kg⁻¹ · d⁻¹ was more effective than consumption of a diet containing 1.2 g protein · kg⁻¹ · d⁻¹ in promoting increases in LBM [lean body mass] and losses of fat mass when combined with a high volume of resistance and anaerobic exercise.
• Conflicts of interest: SMP has received research funding, travel allowances, and honoraria from the US National Dairy Council and Dairy Farmers of Canada. None of the other authors reported a conflict of interest related to the study.
• Comment: Dairy, of course, is a source of protein.

Consumption of dairy foods and diabetes incidence: a dose-response meta-analysis of observational studies. Gijsbers L, Ding EL, Malik VS, de Goede J, Geleijnse JM, Soedamah-Muthu SS. Am J Clin Nutr. 2016 Feb 24. pii: ajcn123216. [Epub ahead of print]

• Conclusion: This dose-response meta-analysis of observational studies suggests a possible role for dairy foods, particularly yogurt, in the prevention of T2D. Results should be considered in the context of the observed heterogeneity.
• Funding: This meta-analysis project on dairy products and incident diabetes was funded by Wageningen University.  SSS-M previously received funding from Global Dairy Platform, Dairy Research Institute, and Dairy Australia for projects related to dairy effects on lipoproteins and mortality; JMG previously received funding from the Global Dairy Platform and Dutch Dairy Association for projects related to dairy and cardiovascular diseases; and ELD previously consulted for the Dairy Research Institute. LG, VSM, and JdG reported no conflicts of interest related to the study. Any prior sponsors had no role in the design and conduct of the study, data collection and analysis, interpretation of the data, decision to publish, or preparation of this manuscript. The current funder had no role in design and conduct of the study, data collection and analysis, interpretation of the data, or decision to publish.
• Comment: The conclusions put a positive spin on results that can also be considered equivocal.

Plenary Lecture 2: Milk and dairy produce and CVD: new perspectives on dairy and cardiovascular health. Julie A. Lovegrove* and Ditte A. Hobbs.  Proceedings of the Nutrition Society, Page 1 of 12 doi:10.1017/S002966511600001X.

• Conclusion: These apparent benefits of milk and dairy foods have been attributed to their unique nutritional composition, and suggest that the elimination of milk and dairy may not be the optimum strategy for CVD risk reduction.
• Conflicts of Interest: The authors have previously received funding for research from AHDB Dairy. J. A. L. has acted as an advisor to the Dairy Council. J. A. L. has received funding for research from Volac for BBSRC case studentship and ‘in kind’ foods from Arla for an MRC funded study.

Multivitamin/mineral supplements: rationale and safety – A systematic review. Hans K. Biesalski, Jana Tinz.  Nutrition, in press 2016.  doi:10.1016/j.nut.2016.02.013

• Conclusion: Taken together, these findings indicate that MVM can be safe for long-term use (more than 10 years).
• Funding: Editorial support was provided by Peloton Advantage and funded by Pfizer.

The challenges of vitamin and mineral supplementation in children with inherited metabolic disorders: a prospective trial.  A. Daly, S. Evans, S. Chahal, I. Surplice, S. Vijay, S. Santra and A. MacDonald.  J Human Nutrition and Dietetics.  Article first published online: 18 JAN 2016. DOI: 10.1111/jhn.12354 (thanks to Cole Adams for sending).

• Conclusions: Despite improvements in some nutritional markers, overall use of the vitamin and mineral supplement was less than prescribed. New methods are needed to guarantee delivery of micronutrients in children at risk of deficiencies as a result of an essential manipulation of diet in inborn disorders of metabolism.
• Funding: Anita MacDonald has received research funding from Merck Serono, Vitaflo Ltd and Nutricia. She is on Advisory Boards for Arla, Merck Serono and Nutricia. Anne Daly and Sharon Evans have received research funding from Vitaflo Ltd, and Nutricia. Research funding was obtained from Vitaflo International for the funding of this project.

Thanks to a reader for sending these items from a journal that I don’t usually come across.  These bring the casually collected total since last March to 145 studies favorable to the sponsor versus 12 that are not.

Consuming the daily recommended amounts of dairy products would reduce the prevalence of inadequate micronutrient intakes in the United States: diet modeling study based on NHANES 2007–2010.  Erin E Quann, Victor L Fulgoni III and Nancy Auestad. Nutrition Journal 2015; 14:90 DOI: 10.1186/s12937-015-0057-5

• Conclusion: Increasing dairy food consumption to recommended amounts is one practical dietary change that could significantly improve the population’s adequacy for certain vitamins and minerals that are currently under-consumed, as well as have a positive impact on health.
• Funding: The study and the writing of the manuscript were supported by Dairy Management Inc.

Association of lunch meat consumption with nutrient intake, diet quality and health risk factors in U.S. children and adults: NHANES 2007–201Sanjiv Agarwal, Victor L. Fulgoni III and Eric P. Berg. Nutrition Journal. 2015;14:128.  DOI: 10.1186/s12937-015-011f8-9

• Conclusions: The results of this study may provide insight into how to better utilize lunch meats in the diets of U.S. children and adults.
• Funding: The present study was funded by North American Meat Institute.

A review and meta-analysis of prospective studies of red and processed meat, meat cooking methods, heme iron, heterocyclic amines and prostate cancer.  Lauren C. Bylsma and Dominik D. Alexander.  Nutrition Journal. 2015;14:125. DOI: 10.1186/s12937-015-0111-3

• Conclusion: Dose-response analyses did not reveal significant patterns of associations between red or processed meat and prostate cancer….although we observed a weak positive summary estimate for processed meats.
• Funding: This work was supported in part by the National Cattlemen’s Beef Association (NCBA), a contractor to the Beef Checkoff. NCBA did not contribute to the writing, analysis, interpretation of the research findings, or the decision to publish…LCB and DDA are employees of EpidStat Institute. EpidStat received partial funding from the National Cattlemen’s Beef Association (NCBA), a contractor to the Beef Checkoff, for work related to this manuscript. The conceptualization, writing, analysis, and interpretation of research findings was performed independently.

Are restrictive guidelines for added sugars science based?  Jennifer Erickson and Joanne Slavin.  Nutrition Journal. 2015;14:124.  DOI: 10.1186/s12937-015-0114-0

• Conclusion: However, there is currently no evidence stating that added sugar is more harmful than excess calories from any other food source. The addition of restrictive added sugar recommendations may not be the most effective intervention in the treatment and prevention of obesity and other health concerns.
• Disclosure: Jennifer Erickson, is a PhD student in Nutrition at the University of Minnesota working with Dr. Joanne Slavin. Joanne Slavin is a professor in the Department of Food Science and Nutrition, University of Minnesota.  In the past 5 years, she has given 150 scientific presentations in 13 countries. Many of these meetings received sponsorship from companies and associations with an interest in carbohydrates and nutritive sweeteners…Her research funding for the past 5 years has included grants from General Mills, Inc., Tate and Lyle, Nestle Health Sciences, Kellogg Company, USA Rice, USA Pears, Minnesota Beef Council, Minnesota Cultivated Wild Rice Council, Barilla Company, USDA, American Egg Board, American Pulse Association, MNDrive Global Food Ventures, International Life Science Institute (ILSI), and the Mushroom Council. She serves on the scientific advisory board for Tate and Lyle, Kerry Ingredients, Atkins Nutritionals, Midwest Dairy Association and the Alliance for Potato Research and Education (APRE). She holds a 1/3 interest in the Slavin Sisters Farm LLC, a 119 acre farm in Walworth, WI.

Cow’s milk-based beverage consumption in 1- to 4-year-olds and allergic manifestations: an RCT.  M. V. Pontes, T. C. M. Ribeiro, H. Ribeiro, A. P. de Mattos, I. R. Almeida, V. M. Leal, G. N. Cabral, S. Stolz, W. Zhuang and D. M. F. Scalabrin.  Nutrition Journal. 2016;15:19.  DOI: 10.1186/s12937-016-0138-0

• Conclusion: A cow’s milk-based beverage containing DHA, PDX/GOS, and yeast β-glucan, and supplemented with micronutrients, including zinc, vitamin A and iron, when consumed 3 times/day for 28 weeks by healthy 1- to 4-year-old children was associated with fewer episodes of allergic manifestations in the skin and the respiratory tract.
• Funding: This study was funded by Mead Johnson Nutrition…The study products were provided by Mead Johnson Nutrition. Dr. Scalabrin, S. Stolz, and W. Zhuang work in Clinical Research, Department of Medical Affairs at Mead Johnson Nutrition. All of the remaining authors have no financial relationships to disclose.

Whole grain consumption trends and associations with body weight measures in the United States: results from the cross sectional National Health and Nutrition Examination Survey 2001–2012.  Ann M. Albertson, Marla Reicks, Nandan Joshi and Carolyn K. Gugger.  Nutrition Journal 2016;15:8.  DOI: 10.1186/s12937-016-0126-4

• Conclusions: The data from the current study suggest that greater whole grain consumption is associated with better intakes of nutrients and healthier body weight in children and adults. Continued efforts to promote increased intake of whole grain foods are warranted.
• Competing interests:  Marla Reicks received an unrestricted gift from the General Mills Bell Institute of Health and Nutrition during the manuscript preparation to support research at the University of Minnesota.  Carolyn Gugger and Nandan Joshi are current employees and stockholders of General Mills, Inc.  Ann Albertson was an employee of General Mills, Inc during the conception, analysis and initial preparation of the manuscript. She is currently retired from General Mills.
• Non-financial competing interests: General Mills, Inc is a global consumer foods company that manufactures and sells products across a broad variety of food categories, including grain-based foods. General Mills product portfolio includes ready-to-eat cereals, cereal bars, baked goods, flour, and salty snacks that may contain whole grain.