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5/19/2017
Long Life Yoghurt for AfricaOpportunities, Challenges and Solutions
Brett WordonApplication SpecialistDuPont Nutrition and Health
Milk Yogurt Time
Yoghurts Achilles Heel Shelf life
Yoghurt is a living biome, resulting in shelf lifes of several days / weeks
CONFIDENTIAL2
Starter culture
The Ideal Yoghurt Long life yoghurt
Properties of long life yoghurt:
does not need to be chilled, and is either eaten with a spoon, as stirred yogurt, often with added fruit), or else drunk directly from the package as drinking yogurt.
maintains 9-12 months stable shelf life
must match the expected structure and sensory quality requirement compared with fresh fermented stirred and drinking yogurt
Technically not yoghurt by legislative definition.
Fresh Fermented Milk from Around the World
Stirredyogurt Set yogurt
Sweet lassi
Dahi
Greekyogurt
Stirredyogurt
Skyr
Greek style yogurt
Ayran
Doogh
Buttermilk/fil
Viili
Ryzenka
Long-life yogurt
Long-life yogurt
Maas
Leben Set yogurt
Stirredyogurt
Stirredyogurt
Stirredyogurt
Strawyogurt
5/19/2017 5
Emerging Markets driving the growth of long life yoghurts
- Increased consumer demand for diary products- Infrastructure not in place for retail
Sub-Saharan Africa: Opportunity to penetrate additional
consumer segments Access to nutritious, affordable and
safe dairy products Also healthy positioning (low fat,
fruited) Existing products indicate no need
for refrigeration on the package
Middle East & North Africa: Opportunity to enlarge consumption
occasions Position as convenient healthy,
refreshing dairy Do not indicate long shelf life on
the package, as it creates scepticism
Asia Pacific: Opportunity to continue to grow
with the market Positioned as premium, safe,
convenient, healthy natural/pure
Note! South America is also a market for ambient yogurt, but is not included in the scope of this presentation.
Long Life Yoghurt in China since 2010
6
The market for this exciting product innovation has grown at a rate, accounting for 30% of the countrys total yoghurt category in 2016 and is expected to achieve sales of almost $5 billion by the end of 2017.
China: Bright Dairy relaunched its Mosilianbrand drinking yogurt in 2013
Source: TetraPak, 2015
Bright Dairy, a leading dairy player located in Shanghai, launched an ambient drinking yogurt in 2010, which in 2014 represented about 60% of the ambient yogurt market in China.
0
500
1,000
1,500
2,000
2009 2010 2011 2012 2013 2014 2015
Ambient yogurt estimated market size* China - $MM
*Yogurt market size is an estimation based on sales from Yili, Bright Dairy, Mengniu and Others
Estimated market 2015: $2 BN
Ambient products from Europe already presented in the Chinese market, but are not performing well
Germany EhrmannOnline: 49RMB/8cups
Germany SUKIOnline: 89 RMB/4 cups
Reasons behind lack of success:
Lack of brand awareness
Packaging is similar to chilled spoonable yogurt (not the diamond packaging)
Price of imported yogurt is higher than locally produced yogurt
Taste & texture is different than local ambient yogurt too thick
Ambient yogurt from Chinese dairies is mostly drinking yogurt and plain
8
Sub-Sahara Africas growing dairy industry
PZ Cussons became the sole owner of NigerianNutricima, by acquiring the 50% stake of its partner Glanbia for 30 MM USD in April 2015
In May 2015, Arla Foods & Egypt-bases dairy company Juhayna agreed to undergo a JV selling Arlas products across Egypt.
In Febuary 2016 Danone aquierd Egyptian Dairy ( Cheese producer) Halayeb
In Morocco, French Fromageries Bel bought 69.82% of Safilait, the third Largest national dairy group, in May 2015
RFC buys a factory in ivory CoastIn September 2014 the dairy factory owned by Olam in Abidjan was sold to RFC for 19 MM $
Abraaj & Danone Buy Fan Milk. In October 2013 Abraajsold 49% of Fan milk to Danone
In July 2014 Danone acquired 40% of Brookside Dairy
Clover buys Dairybelle for 18 MM $ in May 2014 & in April 2015
RFC increased its stakes into Nigerian Wamaco form 54.6 to 67.6 % for 200 MM $
Coca-Cola Acquires 40% stake Stake in Nigeria Dairy, Juice Company Chi, deepening its presence in Africa
Source: World Dairy Bulletin, internet
Priplait
General challenges in Sub-Saharan Africa
A modernized distribution network and a formal production sector is still largely under-developed in most of Africa.
Population growth: By 2030 (ref. UN), the African population will grow by 62%.
Malnutrition: Western and Eastern Africa see 1/4-1/3 of children possibly permanently damaged by malnutrition and a significant number in a life-threatening condition (wasting).
Weather conditions: Africa is sensitive to extreme weather because of the reliance of much of the central belt on seasonal rains. This can have immediate and severe impacts on the potential production of all kinds of food.
Source: Innova, Briefing Series: Report on Africa
Long Life Yoghurt already making inroads in some countries
Dairy fermented products in selected African countries are mainly tracked in the fridge. Ambient fermented dairy has been mainly observed in Ghana, Nigeria, Cameroon Morocco and
Egypt.
11
3%
21%
6%
33%
10%
97%
100%
79%
100% 94
%
100%
100%
67%
90%
100%
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
Egypt Kenya Nigeria SouthAfrica
Morocco Tunisia Algeria Ghana Cameroon Tanzania
Shar
e (%
) of p
rodu
ct la
unch
es
Percentage of dairy fermented launches tracked per format(2011-2015)
Chilled
Ambient
Pascual corners ambient fermented dairy in Ghana
Pascual is the main responsible for all ambient dairy fermented introductions in Ghana. Pascual is one of Spains leading producers of milk and dairy products, exporting to more than 60 countries including UHT yogurts.
12
Pascual Thick & Creamy Pineapple And Melon Low Fat Yogurt (Ghana, May 2011)Description: Four cups of pasteurized thick and creamy yogurt with pieces of pineapples and melon.
Claims: No colorings or preservatives. Low fat. No refrigeration required unless opened. Best served chilled.
Pascual Thick & Creamy Yogurt: Strawberries (Ghana, May 2011)Description: 4 x 125g plastic cups of pasteurized creamy yogurt with strawberries, held in a cardboard sleeve.
Claims: No colorings or preservatives. No refrigeration required unless opened. Best served chilled.
http://www.innovadatabase.com/image/zoomImage?from=export&proid=1087445&guid=99e74c07-e97b-49e8-8c9e-95184025c558http://www.innovadatabase.com/image/zoomImage?from=export&proid=1087444&guid=67545991-906c-4fa0-9e69-d298518a8adf
Positioning for successful ambient yogurt products in Sub-Saharan Africa
Affordability & Safety Products that provide Nutrition
for Money to be able to capture full market potential
Safe products backed by strong brands
Availability The possibility to transport such goods
outside the home knowing they wont get spoilt with the heat
Supply /availability facilitated Access to such products all year round
Reinforce Health Cues Consumers are keen to know how the
product will deliver on nutrition & digestion
They want detailed information around fat content
Fruit linked to healthy
On-the-Go & Snacking On the go solution to provide
healthier snacking solution Key target kids as dairy considers
a major aspect of a healthy upbringing
Note! Clearly indicate no need for refrigeration or needs no refrigeration as this is a key attribute and benefit for this region.
World population is
7.4 BILLION
i.e. 7 400 000 000 people
1 cup of yogurt contains
16x this number!
i.e. 120 000 000 000 bacteria
CONFIDENTIAL14
Technical challenges: Why does yoghurt have a short shelf life?
Typical yoghurt processingYoghurt contains large amounts of viable microorganisms Most are from starter, some may be contaminant (esp yeast and moulds)Results in sensory / product deterioration over shelf life
15
Technical challenges: How is long life yoghurt made?
Fermentation FillingThermal treatment
Contains micro-organisms
Long life yoghurt processingA thermization process after fermentation inactivates viable microorganismsThe disinfected final product is rendered microbially stableAdvantages: No refrigeration needed long shelf life is attained
16
Technical challenges: How is long life yoghurt made?
Fermentation Aseptic FillingThermal
treatment2nd Thermal treatment
microorganism No micro-organisms
Technical challenges: Thermal processing
Aseptic Fillers:Yoghurt passes through heat exchanger for rapid thermisation. Least harsh thermal treatmentRequires specialized equipment
75 85 C / 15-25s
5/19/2017 17
Retorting:Product filled into packaging, followed by thermal processMinimal chance of post thermal contamination.Good aseptic resultLonger heat exposure, making it more challenging
85C / 5 min
Hot Fill:fill product at thermisationtemperature, so packaging is disinfected Requires least capex investmentHandling difficulties with hot filling yoghurtLong thermal exposure due to slow coolingModerate aseptic result
Hot fill @ 85C
Page 18
Technical challenges: Thermal Shock Destabilization
What happens when yoghurt is heated at low pH?
Low quality
Clear separation
Sandy mouthfeel
Uncontrolled viscosity
High quality
No risk
Nice appearance
Smooth mouthfeel
Consistent viscosity
thinness
flouriness
desiccationstructure
clean-eating
0.00% AMD 783 0.30% AMD 783
Chart3
6.65.7
7.43.4
5.95.3
3.23
5.55.6
0.00% AMD 783
0.30% AMD 783
Sheet1
No.SampleD[4,3]D[3,2]D(v, 0.1)D(v, 0.5)D(v, 0.9)SpanpHSedimentTiterBrook.Visc.End visc.K, PasnnZeta pot.ThinnessFlourinessDesiccationStructureClean-
mmmmm%mlcPPasPasnmVeating
10,10% AMD 7835.12.00.84.49.21.94.010.8missing10.80.01130.01360.95-2.26.13.35.12.76.4
20,20% AMD 7831.70.80.41.43.52.34.04.0missing9.20.00740.00990.94-6.56.63.24.92.56.0
ref 10.30% AMD 7831.60.80.41.23.02.24.02.3missing14.20.01060.01910.88-12.95.73.45.33.05.6
30,40% AMD 7831.70.80.41.33.12.24.01.6missing22.80.01560.02900.88-13.94.43.04.33.95.6
40,20% 13204.01.10.41.710.96.14.02.3missing40.20.01800.05140.80-16.44.73.65.13.75.4
50,40% SSPS4.21.10.41.811.25.94.07.9missing6.00.00470.00600.92-3.7
60,40% AMD 7808.91.10.42.315.46.54.05.2missing14.40.01230.01740.93-10.5
70,40% AMD 7828.51.10.42.014.06.73.92.6missing32.00.02310.03920.90-13.94.73.25.64.44.4
80,40% YM-150 A5.41.00.41.59.05.84.01.6missing63.40.03170.08110.82-15.33.43.15.06.04.0
90,40% TSP 60704.81.00.41.710.86.14.01.9missing29.20.01990.03800.88-15.45.13.14.93.75.5
100,40% TSP 60722.10.90.41.74.22.33.98.7missing92.00.02470.08620.78-13.23.93.95.24.64.9
ref 20.30% AMD 7833.50.90.41.410.47.04.03.7missing14.60.01180.01690.91-13.7
110,35% AMD 7801.70.70.31.13.12.74.02.8113.210.40.00900.01260.93-4.96.33.74.93.06.0
120,35% AMD 7811.70.80.41.13.02.54.01.9118.016.40.01350.02000.92-12.25.53.94.83.35.8
130,35% AMD 7821.40.70.31.02.42.14.01.6missing21.40.01640.02570.91-12.55.14.24.84.75.5
140,35% AMD 7601.90.90.41.44.02.64.04.4118.011.20.00960.01580.89-4.86.03.95.22.95.3
150,35% AMD 7831.50.70.31.02.62.24.01.8119.218.40.01340.02490.87-9.35.03.95.03.75.4
ref 30.30% AMD 7831.30.70.41.02.32.04.01.9119.213.80.01120.02030.88-9.6
160.40% TS-P 60722.10.90.31.54.12.44.09.8116.0111.20.02550.13510.69-8.3
170,40% GRINDSTED 1971.80.80.31.23.52.83.92.3122.813.80.01330.01870.93-18.46.13.75.03.94.8
180,25% pectin 13201.60.70.31.03.22.94.01.6117.272.40.02110.10900.68-20.03.93.74.74.94.1
190,40% SSPS2.00.70.31.14.94.23.96.9124.84.60.00440.00560.91-4.17.24.95.92.16.0
200,40% AMD 7801.90.70.41.13.73.23.92.2124.410.60.01010.01370.94-21.35.73.54.83.05.3
ref 40.30% AMD 7832.20.80.41.13.93.13.91.9128.812.00.01050.01640.91-16.4
210,40% TSP 60722.31.00.41.84.32.23.97.1131.266.00.02040.07590.76-12.84.44.35.35.23.7
22No stabiliser11.65.44.710.720.01.43.919.2123.611.00.00880.01790.843.36.67.45.93.25.5
230,35% YM-1001.90.80.41.14.03.33.92.4116.011.20.01070.01430.94-21.25.24.35.63.85.4
240,35% YM-115 H1.90.80.41.13.52.83.91.2122.827.80.02010.04170.86-22.84.64.45.34.45.0
250,35% YM-150 B1.60.70.41.03.02.53.91.2122.031.20.02250.04290.88-24.14.64.85.14.44.8
260,35% JMJ2.20.80.41.13.42.93.91.9122.012.20.01090.01650.92-20.15.54.15.23.55.8
270,35% JM-150 J1.90.80.41.13.93.23.92.5122.49.60.01030.01590.91-9.25.84.75.62.96.1
280,50% LMW 2230-12.10.80.41.14.63.73.93.8125.211.00.01300.01560.96-18.55.94.85.53.26.3
ref 50.30% AMD 7834.80.90.41.27.45.84.02.2122.412.60.01190.01960.90-6.1
290,35% AYD 293.00.80.41.13.12.44.02.1106.812.00.01200.01640.94-20.65.84.15.13.35.7
300,35% AYD 301.60.80.41.12.92.34.01.8110.814.00.01290.02000.91-22.05.43.95.43.35.7
310,35% AYD 3503.31.00.41.68.04.84.05.2110.811.00.00940.01570.89-12.35.95.05.42.85.9
320,35% AYD 3582.10.80.41.25.13.93.93.3117.612.60.01150.01690.92-16.85.54.15.33.75.3
330,35% RS 4502.50.90.41.35.64.14.01.7114.430.20.02200.03730.90-20.34.34.54.64.74.4
340,50% Wave 2122.00.80.41.24.93.94.03.5108.811.00.01130.01570.93-23.05.24.45.43.55.7
ref 60.30% AMD 7832.70.90.41.37.55.64.03.3114.812.80.01180.01560.95-15.0
Sheet2
thinnessflourinessdesiccationstructureclean-eating
6.13.35.12.76.40.00% AMD 7836.67.45.93.25.5
6.63.24.92.56.00.10% AMD 7836.13.35.12.76.4
5.73.45.33.05.60.20% AMD 7836.63.24.92.56.0
4.43.04.33.95.60.30% AMD 7835.73.45.33.05.6
0.35% AMD 7835.03.95.03.75.4
0.40% AMD 7834.43.04.33.95.6
5.03.95.03.75.4
Sheet2
0.00% AMD 783
0.30% AMD 783
Sheet3
ThinnessFlourinessDesiccationStructureClean-eatingThinnessFlourinessDesiccationStructureClean-eating
0,10% AMD 7836.13.35.12.76.40,35% AMD 7806.33.74.93.06.0
0,20% AMD 7836.63.24.92.56.00,35% AMD 7815.53.94.83.35.8
0.30% AMD 7835.73.45.33.05.60,35% AMD 7825.14.24.84.75.5
0,40% AMD 7834.43.04.33.95.60,35% AMD 7606.03.95.22.95.3
0,20% 13204.73.65.13.75.40,35% AMD 7835.03.95.03.75.4
ThinnessFlourinessDesiccationStructureClean-eating
0,40% SSPSmin5.03.74.82.95.3
0,40% AMD 780max6.34.25.24.76.0
0,40% AMD 7824.73.25.64.44.40,35% YM-1005.24.35.63.85.4
0,40% YM-150 A3.43.15.06.04.00,35% YM-115 H4.64.45.34.45.0
0,40% TSP 60705.13.14.93.75.50,35% YM-150 B4.64.85.14.44.8
0,40% TSP 60723.93.95.24.64.90,35% JMJ5.54.15.23.55.8
0.30% AMD 7830,35% JM-150 J5.84.75.62.96.1
0,35% AMD 7806.33.74.93.06.00,35% AYD 295.84.15.13.35.7
0,35% AMD 7815.53.94.83.35.80,35% AYD 305.43.95.43.35.7
0,35% AMD 7825.14.24.84.75.50,35% AYD 3505.95.05.42.85.9
0,35% AMD 7606.03.95.22.95.30,35% AYD 3585.54.15.33.75.3
0,35% AMD 7835.03.95.03.75.4
0.30% AMD 783
0.40% TS-P 6072
0,40% GRINDSTED 1976.13.75.03.94.8
0,25% pectin 13203.93.74.74.94.1
0,40% SSPS7.24.95.92.16.0
0,40% AMD 7805.73.54.83.05.3
0.30% AMD 783
0,40% TSP 60724.44.35.35.23.7
No stabiliser6.67.45.93.25.5
0,35% YM-1005.24.35.63.85.4
0,35% YM-115 H4.64.45.34.45.0
0,35% YM-150 B4.64.85.14.44.8
0,35% JMJ5.54.15.23.55.8
0,35% JM-150 J5.84.75.62.96.1
0,50% LMW 2230-15.94.85.53.26.3
0.30% AMD 783
0,35% AYD 295.84.15.13.35.7
0,35% AYD 305.43.95.43.35.7
0,35% AYD 3505.95.05.42.85.9
0,35% AYD 3585.54.15.33.75.3
0,35% RS 4504.34.54.64.74.4
0,50% Wave 2125.24.45.43.55.7
0.30% AMD 783
Sheet3
0,35% YM-100
0,35% YM-115 H
0,35% YM-150 B
0,35% JMJ
0,35% JM-150 J
0,35% AYD 29
0,35% AYD 30
0,35% AYD 350
0,35% AYD 358
(Karam et al. , 2013) - Aarhus University Marianne Hammershoj 19
Technical challenges: What happens to yoghurt when its heated?
(Karam et al. , 2013) - Aarhus University Marianne Hammershoj 20
Technical challenges: What happens to yoghurt when its heated?
Heat
Charge of casein: Negative Charge of casein: Negative Charge of casein: PositiveCharge of pectin: NegativeCharge of casein-pectin: Negative
pH 6.7 pH 5.5 pH 4.0
Casein
Kappa casein
Specialty pectin
Casein micelle
Casein micelle
Casein micelle
Steric repulsive interactions between casein micelles stable protein system
Collapse of kappa casein unstable protein system
Steric repulsive interaction restored by pectin stable protein system
21
Technical challenges: How to stabilized casein micelles
A shelf stable drinking yoghurt:4C to 25C room temperature can store for up to 180 days
Premium package, Premium price Average Price=2.5RMB/100g, (50%-100% higher than normal yogurt)
High sales, high growth: Launch in 2010, 2014 revenue is about 5.96billion RMB, 85% growth vs 2013
Company: Bright Dairy & Food, China
Momchilovtsi ambient drinkable yogurt a successful story in China
23
increase viscosity/mouthfeel resistance against syneresis reduce precipitation but do not improve
protein stabilisation reduced flavour release
HydrocolloidsSpecialised pectin protein stabilisation increase viscosity/mouthfeel good flavour release
Other hydrocolloids
Emulsifiers improved creaminess smoother texture reduce acid aftertaste whiter appearance
Acheiving spoonable long life yoghurt
Conclusion Long life yoghurt
Will Sub Sahara Africa follow the trends seen in other developing markets?How will manufactures and consumers alike embrace this trend?
5/19/2017 24
Thank you!Brett Wordon Sandra ZuvelaApplication Specialist Sales Lead 021 526 5628 082 775 6096
Long Life Yoghurt for AfricaOpportunities, Challenges and SolutionsYoghurts Achilles Heel Shelf lifeThe Ideal Yoghurt Long life yoghurtSlide Number 4Slide Number 5Long Life Yoghurt in China since 2010Ambient products from Europe already presented in the Chinese market, but are not performing wellSlide Number 8Sub-Sahara Africas growing dairy industryGeneral challenges in Sub-Saharan AfricaLong Life Yoghurt already making inroads in some countriesPascual corners ambient fermented dairy in GhanaPositioning for successful ambient yogurt products in Sub-Saharan AfricaTechnical challenges: Why does yoghurt have a short shelf life?Technical challenges: How is long life yoghurt made? Technical challenges: How is long life yoghurt made? Technical challenges: Thermal processingTechnical challenges: Thermal Shock Destabilization Technical challenges: What happens to yoghurt when its heated?Technical challenges: What happens to yoghurt when its heated?Technical challenges: How to stabilized casein micellesMomchilovtsi ambient drinkable yogurt a successful story in ChinaAcheiving spoonable long life yoghurtConclusion Long life yoghurtSlide Number 25