Why are organic milk proteins the future for dairy manufacturers?
18 Aug 2020 | Arla Foods Ingredients
A shortage of natural, organic protein ingredients has prevented many manufacturers from entering the organic market. However, there remains plenty of opportunities for dairy solutions in this space. In this webinar, Arla Food Ingredients give valuable insights into how to make, and go to market, with organic products, as well as examining the latest trends in dairy.
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So welcome everyone to our webinar today.
Why are organic milk proteins the future for dairy manufacturers?
This webinar is hosted by CNS Media and is sponsored by Arla Food Ingredients.
My name is Gaynor Selby and I'm the editor of Food Ingredients First.
I'll be the moderator today, as as briefly introduce you to a few slides from a Nova Market Insights.
We have 2 other speakers today that I'd like you to tell me a little bit more about.
There is Klaus Anderson, who is the senior category manager in cheese application at Arla Food Ingredients Denmark.
Klaus has 25 years of experience in the global dairy sector.
The last 16 years, he has worked at Isla Food Ingredients with application management within dairy, working with high functional whey proteins in food applications such as beverages, ice cream and desserts, culinary and cheese applications.
In close relations with the customers, cloud daily assists on speeding up the customer's NPD pipeline with a specific focus on designing products to be more natural, with a health profile higher in protein, better in quality, improving yield, and reducing production complexity.
So that's Klaus, and he'll be followed by the 2nd speaker, who is Torben Jensen, the category manager FDP application at Isle of Food Ingredients.
Torben has more than 30 years' experience in the dairy industry, covering product development in fresh dairy products, the development of dairy ingredients, sales, and application of dairy ingredients.
Today, Torben heads up the fresh dairy product team in Arla Food Ingredients Application Center in Denmark, where the team supports the dairy industry with innovative, healthy and natural products.
Before we proceed today, just a quick reminder for the audience, a link to an on-demand version will be sent to your email after this webinar, so you can access the webinar anytime that you like.
Now let's take a closer look at today's webinar and let's see what it's all about.
So the desire for organic and wholesome foods has never been as big as it is today.
Generally, European consumers perceive organic food products as healthier, tastier and more nutritious than non-organic products, and the market is growing fast.
In this webinar, you will get a unique overview of how to make and go to market with organic products when the Nova Market Insights and Isle of Food ingredients join forces.
So if you've been lacking a natural organic food ingredient in order to take advantage of this growing market, now's your chance to gain some valuable insights.
Some topic points include the growth and development of the market in terms of organic health and natural products, as as consumer demand and much, much more.
But before we hear their presentation, I'd like to give you some brief information on organic milk trends, the different claims around dairy launches and applications in dairy products.
So we can see from this slide, slide 3, that it shows new dairy development with health-related claims, and the average annual growth of dairy launches tracked with a health claim.
They're broken down by region.
You can see that there's a couple of notable increases here.
With Asia increasing 19% and Latin America by 18%.
Compare this to Europe, where health-related claims increased by 4% and in North America by 7%.
The brands are really making the most of these on pack health claims.
There is a lot of NPD with dairy products featuring multiple health claims, as we can see from this slide.
There's a couple of examples here on this slide.
There's a er and yogurt, which has many health claims like being high in many different vitamins and magnesium.
They even emphasize on the pack, one pot covers 50% of daily need of vitamins and magnesium.
It's also low fat, lactose-free, and has no sugar.
The other example here is a drinkable yogurt, which is 43% less fat than whole ultra-filtered milk, reduced fat with 2% fat content, and is also lactose-free.
Onto the next slide.
We can see here that there is a rise in dairy products featuring organic claims, with a 22% year over year growth from 2018 to 2019.
We can see from these two examples how organic claims are being highlighted on the front of the pack.
We have Horizon Organic reduced fat milk and Dairy Works organic cheddar natural block.
And onto the next slide.
We can see that meanwhile natural applications in dairy products are on the rise.
The data shows a 14% increase on dairy ranches with natural claims comparing 2018 to 2019.
And there's another example here with a Greek yogurt from Chobani.
The pack notes that it's made with only natural ingredients.
The next slide shows us that health, of course, is a huge driver for consumers as.
In fact, it's the biggest driver according to an Enova Market Insights consumer survey in 2019.
This survey was carried out in the UK, US, Spain, France, Brazil, India, Germany, Mexico, China, and Indonesia.
The results show that when participants were asked the question, why have you increased your consumption of milk and milk drinks, 56% of global consumers said, because it's healthy.
And onto the next slide, slide 8, the study firms up that consumers pay attention to natural organic claims.
When asked to choose the factors that most influence their purchasing decisions for milk and milk drinks, we can see that 35% of global consumers said natural, while 14% said organic.
And similarly, onto the next slide, when asked, what do you consider as clean label food and beverage products, 23% of global consumers said organic, while 17% responded with natural.
OK, and the last slide called Beyond Dairy, it takes a look at the opportunities for organic milk proteins.
Some of these opportunities include the examples here.
We have one of a sports bar with milk protein and there is another of a fruit juice with milk protein.
The trends definitely show that when consumers hear organic, they think of health as as other things like sustainability for instance.
But the shortage of natural organic protein ingredients has prevented many manufacturers from entering this market.
Plenty of opportunities for dairy solutions in this space.
OK, that concludes the information for me and I will now hand over to Klaus.
Thank you, Gina.
Welcome and thank you all for joining this webinar.
My name is Klaus Puppehanosen, and I come from other Foods ingredients together with my colleague Tom Jensen.
I'm happy to present you our new very first organic product rates, as you just heard.
Presented by Gaynor Selby from Minova, the desire for organic and wholesome foods has never been as big as it is today, and the market is growing.
Therefore, we would like to present you our new organic product range with specific product examples to help inspire and give you a unique opportunity to take advantage of this growing market.
The ingredients will be available from 2021.
However, already now, we can supply ingredients for pilot scale tests, as as minor test productions.
But what is the reason for us virtually standing here today?
We come from other Foods ingredients, a business to business company specialized within milk and whey proteins for the food industry.
We have offices all around the world and our headquarters based here in Denmark where I'm sitting today.
We have a team of more than 20 specialists within Derry and our own pilot plans wherefrom we're able to test and develop new applications, and our team is of course always ready to help and assist you with our technical knowledge in your projects.
So our agenda for today.
First, I will present you some of our organic cheese solutions, and afterwards, Tobin will follow and present the yogurt solutions from the best dairy category, followed by an organic protein ice cream.
Within the cheese application we offer solutions in 5 different categories.
Them being cooking staple cheeses.
Kids snacks.
Cheese slices.
Processed cheese spreads and mascarpone.
And in these 5 categories we have developed a number of ready to to test and ready to implement recipes, but we are also very open to do the specific solutions that fits your organic needs.
For the following, slides, my focus will be on the cooking stable cheeses and the kids snacks using one of our new organic protein solutions called FO 7922.
Cooking staple cheeses is something that I find very interesting, in the, in the time that we're living in right now.
We have made a concept within this cooking stable cheese range that covers Cheese for grilling.
Cheese that can be used in burgers.
Cheese that can be used to make nugget style products.
Or even cheese fries that you see already, now is becoming very popular in some markets.
And finally, what we call Asian cooking, which could be like, you know, from parts of Asia, you have You have the hot pot with, with tofu inside.
In this case, it's with the cooking staple cheese.
So many different opportunities here.
Let's have a closer look.
The opportunities that it offers you as a producer with this production concept is a 100% yield, which means there's no weight drainage at all.
The product I just presented can tap into the trendy vegetarian.
The trend we see at the moment as the meat alternative is is growing in the market.
This production concept offers the opportunity to adjust the sodium content from low towards normal.
And low sodium is interesting looking health perspectives but also in specific markets, the salt.
Needs to be low to fit the consumer needs.
If you look into an example of the recipe to, to make such a cooking stable cheese, we can see that it's, in this case, it's what we call a recombined recipe based on water and butter, and then the The organic Nutrilux solution.
We also offer and can develop new recipes based on, on fluid milk or milk, concentrated desire.
You take a look at the, the composition of such of products, you can see that it has more than 20% protein and the fat is around 10%.
And this resembles many meat types.
And also here we have all the essential amino acid present in the product.
Which also, you know, from, from meat.
How to produce it.
There are some, some basic steps.
Overall, it's a lean process with 25 minutes of total production times estimated.
In this case, we, you can see that we have mixing of the powder into the, into the melted.
Water and fat sauce.
After the mixing, we have a fluid mask.
It's heated up, and It is smooth, like a yogurt to look at, and then we're ready to add the final additives, which is acid and, and when it, and then filling in suitable filling packaging materials.
And this is approximately 25 minutes of processing.
Then when the product is, is finished, it's easy to, to slice in the, in the raw state directly from the, from the, the food storage.
And this, cheese can then be directly, grilled or fried.
But can also be breaded and frozen.
And then deep fried for the use in burgers, for example, or in, if it has the shape of a nugget directly into the, to the hot oil and then you have a nuggetty product.
A sensory, evaluation of these products that the structure is, is fine structure and homogeneous.
And sliceable also after cooking.
The mouth feel is, is a bit softer than, than, than chicken meat, but still, chewy.
It's a, a very pleasant chewiness.
And the taste is milk, milky and mild.
Of course, it's quite easy to adjust the taste with the diff with means of different, , organic flavors, and salt and so forth.
That's not a big challenge.
So, that was the cooking stable cheeses, and now I'll move to cheese snacks for kids, which, I also find to be a very interesting opportunity.
This is once again utilizing the same.
Organic ingredient for 7922.
Here we start by looking at the recipe.
And once again, we see that the recipe that I present here is based on the water and, and butter, and then 20% of mild natural cheese just to give some, some flavors, but it also has some advantage in most markets in terms of how to label such a product.
The, the total protein level is around 17 and the fat is around 20.
Based on this recipe and variants of this recipe, we're able to, to produce different, kids snacking products with different textures.
Let's have a look at the process.
It's a process that once again starts with melting the, the fat with The cheese and also the, the water and then the addition of the milk proteins.
After the mixing, we have a, a smooth base to Continue processing, and adding the final ingredients and in this case, filling into two small cups.
It would also, for a bitable version this is, but it could also be into other filling materials so you have something squeezable, maybe even something on a stick or something more spoonable.
Yeah the the the opportunities are many.
And then after 15 hours approximately the the cooling storage, we have a, a firm structure.
So without the, the use of stabilizers.
At all.
The central reevaluation.
Notes on that, the structure is a smooth, a very creamy, and pleasant softness.
It has a nice meltdown for the children.
And it's milky and mild, but of course, like in, in, in, in this case, it's It's easy to add.
Strawberry flavors or Chocolate, caramel flavors, from organic, source.
And also here I find it's actually even more important that we can offer low sodium.
Because it's very recommendable for the children to keep on the low side on sodium.
And now, I will hand over to my colleague, Tom Jensen to present the rest dairy product solution.
Thank you very much, Klaus, for that.
So now I'll take you through a short presentation of recommendations we have for, for natural, healthy, and organic solutions for the first dairy product category.
We can divide the fresh products into 5 different categories.
We have stirred yogurt, Greek yogurt, drinking yogurt, set yogurt, and fermented desserts.
And we have organic solutions to stabilize and texturize all these product categories in an organic way.
Today, I'll focus on, on the two, first one, the 3rd yogurt and the Greek style yogurt.
And we stabilize and texturize these two categories with FO Nusla FO 7222 organic.
So the first one is 3 yogurt stabilized with AO 7222.
And the opportunities for you is to, to claim he healthy and natural products, and organic, of course, as.
It gives a smooth and creamy final yogurt with a very good stability during shelf life.
And then finally it's produced with 100% yield, meaning that there's no waste separation, there's no up concentration of The milk to produce this product.
So here's the, the recipe for A kind of a standard burnt yogurt.
You can see in the bottom that we end up with 4.5% protein and 1.5% fat.
Some carbs from the lactose and of course total solids of around 12%.
To produce this yogurt, you need some organic skim milk, organic cream, and you need Nutrilog AO 7222.
And if you want to produce a fruit version, of course, you also need to have an organic fruit prep.
Available.
So these are the ingredients and the process.
I put up a schematic here.
So, to begin with, you mix all the dry ingredients with the, the liquid.
So in this case, it's skim milk, cream, and Nutri-lac.
After the, the mixing and hydration, you do a preheat to 65, organize 200 bar in the first step and 50 bars in the second step.
Then you press the rice to 95 degrees for 5 minutes.
Cool it down to the fermentation temperature, which could be around 42, 43 degrees.
And you add the culture.
In this case, we recommend the Christian Hansen YCX 11.
And then you let The bacteria work and grow and ferment and lower the pH to 4.6.
And after breaking the curd in the fermentation tank, you pump it through a 100 micron filter.
To make it smooth and.
Homogeneous.
After that, the cooling to 22 degrees.
Put it in a buffer tank and after that, filling.
Or maybe in between adding the food prep if you want to produce a fuller version.
And this is more or less a standard yogurt process, quite easy to implement.
So here you are able to produce this healthy natural.
And organic yogurt.
It's also possible with this ingredient, the AO 7222, to produce a higher protein concentrated product going into a Greek style version.
In this example, we have 6.2% protein and 1.5% fat, which is more or less in the normal.
A Greek yogurt.
So again, you need the the organic skim milk, organic cream, and Nutral La FO 7222.
These are the ingredients and if you want to produce a fruited version, organic fruit prep.
Again, the, the process is similar to the, the first one, so I'll just mention the one, there's one exception, and that's the, the smoothing step.
So if you remember in the stirred, standard stirred yogurt we used as 100 micron slot filter for smoothing, in this case, We recommend back pressure valve.
To apply around 2.5 to 3 bars of pressure to make a homogeneous and smooth Greek yogurt.
So the final product will be a high viscous, very smooth and tiny.
With a pleasant mouth feel and a very nice milky taste.
Then finally we have one recipe for a protein enriched ice cream.
We use.
The Nutrio Micro Pure organic as the ingredient to add to the Ice cream mix.
So the recipe will be like this.
Again, you need some organic ingredients like sugar, like egg yolk, again cream and skim milk.
And also some flavor to flavor the ice cream.
And then, of course, finally, also the Nutri Lam Pure organic.
And then you will have a final ice cream with 5% fat.
And 10% protein.
So in this case, we, we just, of course, you can also use my pure organic in a, in a more standard ice cream.
In this case, we just present a high protein ice cream because it's more difficult, and we have some challenges by producing a high protein ice cream.
But this is possible to do with the myop pure organic.
So here's the the process for that.
So here you have the liquid again and you mix it with the dry ingredients.
Preheat to 78, organized 150 bar.
Heat to 85 for 15 seconds.
Cool down to 5.
And keep it at 5 degrees for 4 hours for maturation.
And then you pump it through your continuous ice cream fryer, freezer with a 100% overrun.
And after that, packing and hardening, and then you have your final.
High protein, ice cream, organic.
We have some documentation that The Myo pure organic has the same functionality or maybe a little bit better than MPC when you compare it in the In the meltdown there.
Yeah , evaluation system.
So here you see that the two products, one with MPC and one with MySo Pure, is more or less similar in the meltdown.
And the same goes for The meltdown on a heat shock ice cream.
So when you have done a heat shock, heat shock, Stress test on your ice cream, then you do the, the meltdown test again, and these two are Very, very similar.
So finally, You end up with a smooth and creamy texture.
Ice cream, organic, of course, clean label, and with a milky taste.
So that was our presentation.
Thanks for listening.
So now we go to the question and answer session.
OK, thanks to you both for 2 very interesting presentations.
Now it's time for the Q&A.
We have some questions coming in.
So let's start with this question.
If one of you can take this.
The question is, if you make milk isolate or whey, can they be marketed as organic?
Yes, speaking.
I can answer that.
If I understand the question correct, It's, it's about the ingredients itself.
And for sure, if you produce the ingredients based on organic raw material, Yes, then the ingredient is organic.
In our case, we just use organic milk as our base.
And there's no addition of any other.
Stuff into the ingredients.
So it's fully organic, this ingredients.
Mhm.
OK.
All right, and another technical question here.
Do hydrochloides play an important role in stabilizing dairy products using organic milk proteins?
If one of you can take that.
Yes, told him again.
It's not necessary at all to add any hydrochloroides when you produce organic yogurt, as also stated in the recipe examples we just showed to you during the presentation.
You can stabilize the yogurts with the protein alone.
So, No, hydrocodone is is needed.
OK, no need for those.
OK.
We look at another question here, we've got some more coming in.
Does the protein source need to be from organic or can it also be non-organic with regards to making dairy products?
Yes, this is Klaus.
I can answer this one.
There could be differences between markets, but in general, yes, the, milk protein, ingredients needs to be organic, when producing, organic dairy products.
In some markets, for example, in the EU there is also the so-called 5% rule where some additives can be added, but it doesn't count for, milk, proteins.
It needs to be organic.
I see, do you, can you cite any other differences that there might be in with this regard?
The, the 5% rule, I can say in the EU are also being changed in the coming years, meaning that it will be more and more difficult to use it, because you need to, apply every 6 months to be able to use non-organic stabilizers, for example.
And also you need to, to, to, to state that you cannot source it from organic.
Origin also, so that's, more and more difficult to, to use, that.
OK.
All right, I see.
OK, just looking at some more questions coming in now.
There's one here, there's a good one here that goes back to something in your presentation where you mentioned cheese snacks for kids.
The question is, can you expand further on the opportunities in this space, i.e., dairy solutions targeted towards children and specifically the snacking segment.
Yes.
This is actually, yeah, a very good question, and it's, it's a very good opportunity for For dairy companies to To do a special arrange or produce a special range for for kids.
Because you are able to develop.
A whole range of products.
Tailor-made for kids, it could be Special yogurts for kids.
It could be ice cream, it could be puddings with a Special Taste or texture designed for, for kids.
So there's a lot of possibilities also in the kids segment in organic and it's a great opportunity for, for companies to.
To differentiate By having a kid's organic grains as.
Mm, do you think that a lot of producers are interested in this specific segment because of the growth there?
Of course, we know that the parents are eager to, to do whatever it takes to, to have healthy kids and Of course, this is a great opportunity to Yeah, to, to offer.
Healthy organic products to the children.
So yes, I believe a kid's range is A very good opportunity.
OK, great.
OK.
And there's another question, another technical question here for one of you to pick up.
Have you seen any difference in terms of functionality between organic and non-organic milk protein?
This is Klaus here.
No, We, we, we didn't see any differences.
At that point, Meaning that the, the chemical structure of the proteins and so forth, and the functionality that we can derive from it is, is the same.
OK.
Right, just taking on some more questions now.
There's another one here.
We know that the market for organic and wholesome foods and drinks is growing.
Pushing up demand for organic products.
So what can we expect in the years ahead with regards to the organic milk protein space?
I suppose they're talking about the expected growth.
Yes, this is Klaus here again.
I think that it's fair to say that with regards to organic milk proteins, we are in the, in the, say the beginning, of an era.
And, and, now we are starting to produce and launching different types of milk proteins here.
We have much large, larger portfolio of protein types in our non-organic portfolio.
And as time will move, we will, of course, start also to produce, I can foresee more sophisticated The types of also organic milk, and maybe whey proteins in the future, which again, open the doors to more applications.
And, and in general, regarding applications, I think there's no, no doubt that it will move more and more in the direction of, health.
Claims and health lifted, products.
This is my view, on this question.
OK.
Very.
OK, just to remind everybody that, a link to the to view this webinar on demand will be emailed to you tomorrow, just while we wait for a couple more questions to come in.
So it's going to be automatically sent to you, so you can listen back to it any time that you like.
OK, we have another, technical question here.
It's the question is if we have a low percent of protein in cow milk, can we use organic protein to fix it?
Yes.
You can, that's, that's your answer, and that's, that's actually one of the.
One of the reasons for us to, to offer these ingredients, it is because, yes, you can standardize your, if you already have organic milk in your, in your line, but you need to adjust the protein level a little bit up.
Especially when you do, when you produce a different kind of yogurt, you need more protein to stabilize the yogurt than you have in your In your milk, so This ingredient is a very good opportunity to stabilize.
Especially yogurt with an organic ingredient, ingredient on top of your organic milk.
So the, the answer is for sure, yes, in this case.
It can be used.
OK, great.
Alright, we've just got a few minutes left, so just the time now for just a couple more questions.
Here's another one, guys.
Is it a must that the 100% of ingredients have to be organic?
So do all the ingredients have to be organic?
Somebody is asking.
Yes, OK.
I can answer that.
It's a little bit like a previous, question that, it depends from the market to market, what is the actual, regulations there.
In some markets, you are allowed to add some ingredients that are non-organic.
If you can, prove that they cannot be sourced from organic source, then you can use them for a limited , time.
But, so, in general, 100%, no, it doesn't have to be, in all markets.
But with regards to, milk ingredients, like milk proteins and all the milk ingredients, the simple answer is yes, they need to be organic.
OK.
All right, here's a, here's a good question with regards to Nutrilax.
So somebody is asking, can you describe which types of proteins are in Nutrila F07922?
Is there also whey inside?
Yes, this is Klaus.
Again, I can answer that one.
It's a milk protein to be labeled as milk protein, and it contains both casein and whey proteins.
Mhm.
OK, and somebody else asked, what about mixing protein and powder milk on cow milk to fix dry matter and protein at the same time on yogurt?
I can answer that one.
Maybe I don't understand the, the, the, the question in the right way, but as we heard Tom explain in the presentation, you can use, this.
Type of, organic, milk proteins, some other food ingredients to adjust the protein level in yogurt milk to, to, fix the, the, the texture and to adjust the, the quality of organic, yogurts.
This is no problem, in cow milk recipes.
Mhm.
Mhm.
OK, I think we're coming up more or less to the end unless there's any other further questions that we can get to now.
Maybe just time for one more.
Somebody here is asking, in which part of the world market, do you see organic milk protein exportation coming up in, in the next years, in future years?
It was also mentioned in the beginning of our presentation.
Of course, Europe is still the leading area for this, followed by The US, but we strongly believe that China and Japan will follow, but this is my personal feeling and opinion, so, Not really something to back it up, but that's the, the normal way we see things develop.
Around the globe.
Of course, We also have a big area like Russia where it could also be some opportunities for, for this to grow because Russia is known to have Very, yeah, clean recipes and , very, simple recipe, so, so to speak.
So We hope and we believe that Europe will still be the leading area, followed by North America.
OK.
OK, and this is going to be our last question.
Are there any harmful effects?
Somebody is asking, are there any harmful effects if I add the quantity of proteins more in the products?
This is Glassia.
No, that's not.
On the, on the opposite, it's very important that humans have, the right quantity of protein, every day.
Then you should really, eat a lot of proteins before your body starts to, have problems, with it.
So, no, not at all.
It's not a problem.
It's more positive.
OK, absolutely.
OK, that's all we've got time for.
That's it for the Q&A session.
If we didn't get round to answering your question here, then, we'll be in touch via email.
So once again, thanks to both of you for your interesting presentations and thank you very much, to everybody for joining us.
Thanks very much and goodbye.
