Sustainability ¦ IDM
The analysis of Gira is incomplete insofar as it has been made in March and does not list each and any dairy company
engagement in plant-based offerings
July/August 2021 ¦ international-dairy.com · 21
gross margins are to stay unchanged,
a price increase of 10.3% would be
necessary (see the study ”The Green
Deal and the CAP: policy implications
to adapt farming practices and to preserve
the EU’s natural resources” commissioned
by the EU commission and
published in November 2020 and only
released in June 2021
https://www.europarl.europa.eu/thinktank/
en/document.html?reference=IPOL_
STU(2020)629214).
Plant and cell-based
Plant-based dairy alternatives must
also be seen in the context of sustainability
and the Green Deal. Vegan diets
are said to produce 88% less CO2
emissions than meat and milk-based
nutrition styles. Health and wellness as
well as animal welfare and said sustainability
are the drivers of sales of alternatives.
However, plant-based ”milk“
is not likely to push original milk out
of the market as product quality may
never ever reach that of original dairy
products. Two thirds of consumers are
omnivore and may stay omnivores for
the time being. The real danger for
original milk constituents is cell-based
and precision-fermented production of
nature-identical milk proteins. The flexitarian,
vegan and vegetarian community
in the EU alone is over 140 million
consumers. They will be the addressable
target group for nature-identical
milk protein. But before this kind of
products will produce havoc in the milk
market a number of issues have to be
solved. Such issues are production capacity
and mass market reachability
and ingredient availability, given the
fact that the producers of cell-based
and precision-fermented milk proteins
are start-ups. Crucial for any success
will be legislation and future definition
of “natural” products. And it may well
be that real sustainability of alternative
proteins solutions production is not as
good as we are made to believe.
New culture for
stirred yogurt
DSM
DSM offers now a new yogurt
culture: Delvo Fresh YS-042. The
culture – an extension of DSM’s
Delvo Fresh culture portfolio –
enables manufacturers to create
stirred yogurt that stays extra mild,
creamy and thick throughout its
shelf life, without the need for texturizers
or additional proteins.
Thanks to its fast and consistent
fermentation time, Delvo Fresh
YS-042 facilitates cost-effective and
streamlined yogurt production,
enabling producers to create
yogurt with indulgent appeal while
also optimizing efficiencies.
/international-dairy.com
