over the past five weeks in europe, butter spiked every...

News from Danice Publisher: Danice of 8

Dan Ice World 41st Issue – July 2017

Dear Colleagues, I am pleased to present the 41st issue of Dan Ice World. In this issue, we have some news and development of the ingredients business as we see today. Please find some time to read this and hopefully you will find some inspirations.

As usual we welcome your comments and ideas to pick up on the next issue. Happy reading! Kind regards Cameron Skandarioon The Situation with Dairy products and Oils & Fats The price development in the dairy market is distinct for each product. The GDT auction on the 20 June 2017 has shown a slight weakness overall. FCMP or WMP was the only product that weakened, while Butter and SMP kept firming.

News from Danice Publisher: Danice Page 2 of 8

Over the past five weeks in Europe, butter spiked every single week. FCMP firmed slightly while SMP eased finally. The U.S. market was similar as butter continued strengthening and NFDM started to ease. On the fundamental side, New Zealand milk production was much stronger in April and May compared to last year, while EU milk production has struggled to maintain last year’s level. It is really impossible to predict the price movement, and we keep an eye on the development. The supply of frozen cream is extremely tight. Basically, no product in the market. Therefore, we have seen an increase on our sales of cream powder!

Oil and fats We still see high prices on coconut oil. Prices are expected to drop but it is still uncertain when this will happen. On palm oil, the prices are very attractive at the moment, this is both for standard palm oil and palm kernel. The difference between palm kernel and coconut is getting considerably attractive, which is quite unusual. This could be a good moment to con-

sider to use a mix of Palm kernel and coconut oil for those who nor-mally uses mainly coconut. For more information, please contact your Danice Partner.


Vanillin Danice Services has been supplying vanillin for numbers of years to some customers in the Middle East. The main reasons for using this as flavor are good aroma in the ice cream, price and ease of use.

Based on the success that we have expe-rienced at these customers, we decided to spread the information about the product. Vanillin profile: VANILLIN is found in vanilla bean, as well as in clove oil, oakmoss oil and Peru bal-sam oil, and so on. Synthetic vanillin has more than 10 years’ history, and can be made by different ways.

Today, the main route of synthetic vanillin is EX-Guaiacol. This way is efficient and clean. So far, it is the most environment-friendly route to make vanillin. More than 90% of the commercial vanillin in the world is got by this way. Vanillin is widely used in food applications, for example in dairy, con-fectionery, pastry, baking, etc. It is highly efficient in chocolate prod-ucts, ice creams and soft drinks. The price is a great advantage when you compare this vanillin to “usual” vanilla flavor! Ask Danice for more info and specification.


New Product Ideas Below, we are pleased to show you some of our new inclusions which might be of interest to you: Code: R_2909 Orange candies dark chocolate coated Code: B_1036 Coookie choco chips

Code: R_2941. Raspberry pieces white chocolate coated

Code: R_2299. Mix heart cereals. Dark, milk and white chocolate coated


Ice Cream - a New Way of doing it! Did you ever consider producing yoghurt ice cream? Do you think it is complicated with live bacteria in the production facilities? Did you face some viscosity problems or challenges balancing the recipe when mix-ing yoghurt and ice cream base mix? You can solve all these issues by using our yoghurt powder as pri-mary milk solids non-fat (MSNF) in your yoghurt ice cream. By using our powder, you will get the most delicious yoghurt ice cream. The mix process is exactly the same as the one for a stand-ard ice cream. You avoid live bacteria and viscosity problems. Combining our yoghurt ice cream with a strawberry ripple, or a white coating with raspberry chips, you get a fantastic indulgent ex-perience. Benefits: Enhance mouthfeel, creaminess, melting resistance and prevent separation during storage. Recipe mix: Ingredients:

%

Luxice™ 8701 0.60 Luxilac 618 3.00 Yogurt powder A4.3 8.00 Iceoil C24 5.80 Glucose syrup DE 40 6.00 Sugar 12.00 Water 64.60

100.00 Add colour and flavour as desired


Mix process: 1) Add the mixed ingredients into the preheated water at 65°C 2) Add the melted fat and glucose syrup to the water phase 3) Hydrate while stirring for 15 min and adjust pH to 4.2 4) Preheat to 75°C and homogenize at 190 + 30 bar 5) Pasteurize at e.g. 85°C/30 sec 6) Cool to 5°C 7) Aging for minimum 4 hours 8) Freeze in freezer, overrun 100% Yoghurt Coating: If you, instead of a yoghurt ice cream, plan to make a molded or extruded strawberry or vanilla ice stick, you can use our powder as a base in a standard fat based coating.


By adding small fruit colored fruit chips, you get a delicious and nice looking coating that puts your product into a higher category. This gives you the possibility of higher profit. Recipe yoghurt coating: Ingredients:

%

Lecithin 0.50 Iceoil C24 55.00 Skim Milk Powder 5.00 Yoghurt Powder A4.3 10.00 Sugar 29.50

100.00 Add colour and flavour as desired Interested in further information about yoghurt ice cream or coat-ing, please contact your key account manager at Danice. Upcoming Exhibitions

31 October – 2 November 2017 Dubai World Trade Center

We are pleased to inform you that Danice is going to participate in the GULFOOD MANUFACTURING (GFM) 2017 exhibition being one of the biggest food and beverage packaging and processing trade events in the world. We hope that you will join us and should be pleased to arrange for a meeting with you – please let us know.


28 November - 30 November 2017 Messe Frankfurt, Germany

Danice shall also be attending the FI Europe & NI exhibition, how-ever without having our own exhibition.

20 January – 24 January 2018 Rimini Fiera, Expo Centre, Italy

Yet another event lies ahead of us early in the new year, i.e. the 39th edition of SIGEP. We should be pleased to meet you there.

China International Ice Cream Exhibition 12 -14 October 2017 in Tianjin, China. Danice shall also be present at the above exhibition which is the biggest and most famous exhibition for

ice cream and frozen food industry in China. We are looking forward to meeting our Chinese customers there again. See you all!

We hope that you have enjoyed this newsletter. If you have any comments, please do not hesitate to contact: [email protected] If you are interested in getting the previous issues of Dan Ice World, please let us know.

over the past five weeks in europe, butter spiked every...

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