FOOD & BEVERAGES
New Dairy Product Development - A Twin-Twin Situation
This past year, Arla Food Ingredients launched the Twintell Application Programme, a project inviting existing and potential clients to engage with it in collaborative product development.
The global market research firm, Frost and Sullivan, has bestowed its “2010 Global Dairy Proteins Customer Value Enhancement Award” on Arla Food Ingredients.
While the award does not overlook product innovations, the kudos this time come largely in response to an innovative way of doing business with its client food industries.
The Twintell Application Programme enables food manufacturers working with functional milk proteins and bakery to use Arla Food Ingredients’ advanced research facilities to help develop their products.
The program creates a win-win for both Arla Ingredients, which gains intimate insight into customer demand as well as for the food manufacturers, who get access to cutting-edge technology and know-how which can improve product quality while cutting time to market.
Three Simple Steps to Effective Product Development
Twintell is a simple, three-step, “define, develop and deploy” programme in which customers:
* are invited to share the challenges they face with a particular product or solution;
* are then invited to Arla Ingredients’ Aarhus application centre, where a week of trial-and-testing is undertaken, and
* return to their own plant for large-scale testing of the selected solution. The process is free and with no strings attached.
For Phil Witcomb, Marketing Activity Manager at Arla Food Ingredients, it’s all about customer-driven innovation. “
Our Twintell programme is open to all potential and current clients and makes full use of our pilot plant facilities to help develop solutions unique to the client’s production techniques. Each solution is designed from the client’s perspective.”
Ingredients Innovations
While Arla is committed to its new collaborative approach to product development, the company continues to lead in the development of innovative ingredient products. When bestowing its award, Frost & Sullivan highlighted the product cGMP, a special protein developed for those who are unable to tolerate conventional proteins from milk and other sources.
Other recent developments include solutions for replacing expensive eggs or skimmed milk powder in bakery and dairy products. The company has also developed a new process that does away with the need for a dedicated cream cheese production setup, cuts processing time in half and eliminates waste.
Arla’s solution enables cream cheese production on a yogurt processing line with only minor adjustments. It is applicable to both bake-stable and spreadable cream cheese, with fat contents varying between 5% and 30%.
Interested food manufacturers can learn more about the Twintell Application Programme at http://www.arlafoodsingredients.com/about-us/twintell-application-programme.
Brewing up New Business in Israel and Scandinavia
Beer is the new wine, so they say. The days of the taken-for-granted six-pack are coming to an end, as consumers seek the new tastes and textures being provided by foreign brews as well as the concoctions of smaller boutique and microbreweries at home. It may also signal new trade opportunities.
Denmark is Beer Country!
Denmark, home to probably the world’s most popular beer, claims to be also the world leader in its selection of quality beer per capita and sq. km. Since the turn of the century, nearly 100 new microbreweries have joined the ranks of Carlsberg, Tuborg and other classical breweries. Although traditionally, Danes have stuck to their Pilsner, the microbreweries defy convention with new ranges of hand-brewed beer. You can plan an actual tour through “beer country” by taking a virtual tour of Danish breweries: www.ale.dk/index.php?id=89
Sweden's Beer Bash
In Sweden, the burgeoning beer industry celebrates itself and life at the Örebro Beer & Whisky Festival. Finishing its third hopping year this past November, the festival has grown from a relatively intimate affair to an event attracting 7,000 visitors. Sweden harbours a 200-year tradition of brewing darker “porter” brews. In a truly indigenous beer style, Gotlandsdricka is brewed, appropriately enough, on the island of Gotland and carries on a hallowed Baltic tradition of farmhouse beer brewing. BeerSweden (www.beersweden.com), created by industry consultant, beer ambassador and beer blogger extraordinaire Darren Packman, can keep you up on the latest in Sweden and elsewhere.
Finland - Growth Driven by Changing Tastes
Although the direct retail sale of microbrewery beer is prohibited in Finland, the microbrewery industry is growing at recession-defying rates. Overall beer consumption has remained fairly constant but tastes are changing. While only 1% of the total beer market, the micro-breweries are making their mark, as restaurant and pub-goers cast aside mass-produced lagers in favour of the higher-quality micro-brews manufactured by some 20 producers.
Norway - Opening Doors for Micro Brews?
Norway is noted for being Europe’s most strictly regulated country in terms of alcohol production and marketing. The emergence of Norwegian brewpubs and microbreweries is a rather new phenomenon. However, at least one Norwegian microbrewery has managed to make a splash internationally. Conceived by an SAS pilot, Kjetil Jikiun, the Nøgne E Brewery’s (www.nogne-o.com) pale ale took second prize at the Washington Post’s annual “Beer Madness” search for a “favorite beer for the average man”. The Norwegian government is currently contemplating loosening the regulatory reins on the sale of privately produced beer which could spur growth for Norwegian micro-brews.
Israel - Micro-Brews Mediterranean Style
While the Israeli wine industry has earned international recognition, beer hasn’t exactly been Israel’s forte. This may change. Golan Brewery (www.beergolan.co.il) and the Dancing Camel (www.dancingcamel.com), have taken on Tempo Beverages, Israel’s monopoly beer producer. In the best European tradition, Golan features four types of beer: pilsner, amber, double bock and wheat. The Dancing Camel has added some local flavour to its line-up.
Joining the ranks of straight-up pale ale, dark stout and Belgian-style wheat beer, the Camel adds seasonal selections such as pomegranate ale, etrog (citrus), wheat and cherry-vanilla stout. Other names to look out for on the horizon include Jem’s Beer Factory (www.jems.co.il), Art Bar Ein Hod, Tel Aviv Brewhouse and the Negev Brewery.
Seafood for Thought
The value of Norwegian goods exported to Israel is $52 million dollars of which over 25% comes from fish. Israel is one of the largest fish importers in the Middle East.
Representatives from the Norwegian Seafood Export Council (www.seafoodfromnorway.com) recently visited Israel to give the market a closer look. What they found is a mixed bag of opportunities and challenges in a market where tradition and religious practice mixes easily with culinary innovation and an eager embrace of the latest health and dietary trends.
Whether the preference is for herring or sushi, Norway has it all. Israel Scandinavia Business sat down with the Seafood Export Council’s Julia Seljeseth to learn about the insights gained during the fact-finding tour and the potential for cooperation between Israeli importers and Norwegian exporters.
Mackerel Makeovers
One of the primary focuses of the visit was an analysis of the market for herring and mackerel products. Rich in vitamins A, D, B12 and omega-3 fatty acids, these fish have been long-time favorite delicacies for East European Jews. Their traditional status at the head of the Sabbath table, cocktail buffet and of course, the legendary Israeli breakfast bar remains undisputed.
Israel’s relatively large Russian population is also a major source of on-going demand. “When people immigrate to other countries, they bring their culinary tastes with them”, states Seljeseth. Unfortunately, they don’t always pass it on to the next generation and herein lies the challenge. “
As we found in our other markets, young Israelis prefer sushi over smoked herring and mackerel. Therefore, we are considering ways to make these products more relevant to modern markets by encouraging new ways of preparing them which will appeal to younger palates.” See recipes at www.salmoninseconds.com
Sophisticated Shoppers
On the upside, demand for salmon is alive and well and thriving throughout Israel and sushi is only a part of the story. Once a relative rarity in retail outlets, salmon is today readily accessible in all large grocery stores. One major market driver has been the introduction of fresh fish counters in Israeli supermarkets. As these grow, so does the demand for salmon. While Norway faces some competition from Chile in this market, Seljeseth points out that in terms of quality, Norway has the upper hand, a point not lost on Israeli consumers. “Israelis seem to be very sophisticated consumers and are very discerning as to the quality and freshness of the food they buy.”
Partners in Promotion
Seljeseth will complete her report on Israeli consumer trends shortly for a more extensive discussion on the Norway Seafood Council’s future marketing strategy. Based on her findings, the Council may decide to designate resources to develop this market. In the meantime, she points out that if Israeli importers decide to team up with Norwegian exporters, the Council can contribute financial assistance to further specific promotional campaigns.
