SCHOOL EDITION 24 APRIL 2024 - Flipbook - Page 10
10 FARM WEEK
NEWS
NOVEMBER 09 2017
International Dairy Federation World Dairy Summit, Waterfront Hall
Emerging
Pushing forward
market footprint
to commercialise
continues to grow
science and
Big data and new technology
making a difference to sector
drive innovation
T
HE dairy industry is at the vanguard
of commercialising research and
development initiatives that will drive
innovation, delegates at the International
Dairy Federation (IDF) World Dairy Summit
were told.
In a session chaired by Dr Jeremy Hill,
Chief Science and Technology Officer of
Fonterra, experts in the field of research and
development in the dairy sector provided
insight into how scientific breakthroughs
will drive innovation and help define the
industry’s vision for the future.
Dr Margrethe Jonkman (pictured), Corporate
Director of Research and Development
at FrieslandCampina, said: “Innovation is
fundamental to the ongoing success of our
industry and ensuring that dairy remains
relevant in the long term. The current focus
on sustainability must continue if the sector
is to reduce its
environmental
footprint. More than
ever, it is vitally
important that
innovation adds
value not only to the
producer but also to
the consumer.”
Dr Alexander
Tolkach, VicePresident of Cheese
Applications at
Saputo Inc, told
the audience:
“Sustainability will
remain an essential
consideration
in the drive to
commercialise
science in the dairy industry. The significant
investment underway globally in research
and development across the value chain
should produce a range of positive
technological, food safety and nutritional
outcomes.”
Michio Ikeda, General Manager at the Food
and Research Institute at Japanese dairy
producer Morinaga Milk, said: “Science is the
key to providing a growing global population
with protein-rich and sustainable dairy foods.
In the Japanese dairy market, companies
are investing heavily in research and
development to take advantage of the growing
consumer shift from taste to functionality.”
T
HE rapid development of technology and
major advances in so-called ‘big data’
will have significant effects on the dairy
industry, delegates at the International
Dairy Federation (IDF) World Dairy Summit were
told.
Dairy is at the forefront of adopting new and
dynamic technology that will improve efficiency
while ensuring delivery of nutritious, safe and
sustainable foods to a growing world population.
The seminar identified eight innovative
technologies – including drones, sensors, 3D
printing and blockchain – that combined with the
advances in big data could positively disrupt the
dairy industry.
Delegates heard how big data and new
technologies are becoming increasingly
important and affordable and are on the brink of
revolutionising the feeding of dairy cows around
the world. Also under discussion was how the
adoption of the latest technology and getting the
most out of big data would ensure operational
consistency and drive increased efficiency and
productivity.
M
ILK and dairy foods
provide a vital source
of recovery promoting
nutrients for athletes and
the dairy industry must
communicate this more
effectively with sports
professionals and consumers
alike.
Speaking at the International
Dairy Federation (IDF) World
Dairy Summit 2017, Dr Sharon
Madigan (pictured), Head of
Performance Nutrition at Sport
Ireland Institute, told delegates
that whilst every athlete
requires different nutritional
guidance, a good nutritional
strategy before, during and after
training can profoundly affect
sports performance.
She said: “Milk and dairy foods
can actually kill three birds in
one stone when it comes to
athlete nutrition – it assists
in refuelling energy stores, it
promotes rehydration to get
the fluid balance right, and also
helps to repair lean muscle
mass. Research has shown that
water or commercially available
sports drinks aren’t as
effective as milk in promoting
The seminar affirmed that new technology and
the use of big data must add value across the
dairy supply chain, especially at farm level and
that on a practical level, the technology must
be intuitive and allow the farmer to make better
management decisions.
The next revolution in dairy farming will see
a shift from reactive to predictive management
practices that will allow farmers to allocate
resources more efficiently and operate in a more
sustainable manner.
Dr Judith Bryans, President of the International
Dairy Federation and Chief Executive of Dairy UK,
said: “This is a very exciting time for the dairy
industry. The speed of technological advances
is rapidly changing the farming landscape and
we as a sector are committed to embracing the
opportunities that this progress presents.
“Dairy’s role in feeding a growing global
population with nutritious and sustainable foods
has never been more important and the creative
application of new technologies will guarantee
that dairy continues to make a difference for
future generations.”
Dairy highlighted as key
food for sports nutrition
muscle recovery.
“People are often afraid of
calories but energy balance
is key. We need to look at the
whole food, as opposed to single
nutrients, to properly understand
its effect on our bodies. The
protein and carbohydrates found
in milk and dairy provides a
good balance of micronutrients,
vitamins, minerals and
probiotics, all of which work
together to provide an excellent
nutrition source for athletes.
“Ultimately, a poor diet can
make or break an elite athlete.
Incorporating milk and dairy
into a training diet is one way
of cutting out the sticky plaster
approach of supplements and
help to build a strong base
to confront nutrition from the
bottom up.”
The session also included a
panel discussion with Olympians
Jonathan Bell, Irish field hockey
player who competed at the
2016 Summer Olympics, and
Natalya Coyle, an Irish athlete
who competed at the 2012
Summer Olympics and 2016
Summer Olympics.
Jonathan added: “Cost is often
a factor that many athletes
need to be mindful of. Milk and
dairy foods are a cost effective
and accessible food for athletes
like me to incorporate into a
successful nutrition regime.”
D
AIRY industry leaders have
highlighted the continued
impressive growth of the dairy
sector in emerging markets across
the world.
Speaking at the International Dairy
Federation (IDF)
World Dairy Summit
in Belfast, industry
leaders provided a
clear indication that
the future for dairy
is bright in emerging
markets, particularly
in Asia, Africa and Latin America.
The economic dynamism of
East Asia continues to present an
enormous growth opportunity for the
global dairy sector.
Michael Hanley (pictured), Group
Chief Executive, Lakeland Dairies
– which operate both sides of the
Irish border – said: “A substantial
proportion of our revenues are
generated from exports with over 200
of our products being exported to over
80 countries. A host of opportunities
exist for dairy businesses in global
emerging markets.”
“By 2050, three out of four people
will either live in Africa of Asia. It is
vital for dairy businesses in developed
markets to invest time and resources
in building a presence to ensure
dairy remains an integral part of
consumers’ diets in these markets.”
The South American dairy industry
has its own special characteristics
and opportunities for growth.
Monica Ganley, Principal of
Quarterra, the strategic agricultural
advisory firm, said: “The long-held
view of the South American dairy
sector is that it is full of potential
and always will be. This in my view is
wrong. Lucrative opportunities exist
for dairy companies in this vibrant and
rapidly developing market.
“Recent cross-border M&A activity
and consolidation of the industry in
the region indicates that the future is
bright. Politically and economically, I
believe that South America is a tipping
point and that the recent high growth
in the dairy sector is the beginning of
an exciting journey for the industry.”
Dr Judith Bryans, President of the
IDF and Chief Executive of Dairy UK,
said: “Asia, Africa and Latin America
represent some of the most upcoming
markets for dairy produce and we as
an industry must endeavour to provide
nutritious and sustainable dairy foods
across those core markets.”
