We also have our weekly look at global dairy markets with StoneX’s Charlie Hyland.
OpenDairy launches digital marketplace for the dairy trading industry
OpenDairy has launched its managed marketplace for the dairy trading industry.
The platform allows buyers and sellers of dairy products to connect and trade directly and seamlessly.
OpenDairy is free, sellers and buyers only pay a fee per transaction.
Buyers can submit their requirements and specifications and the platform system will match relevant suppliers for each product. Sellers can upload their offers for buyers around the world to view and react to. To facilitate a full-service experience for platform users, the company has integrated logistics and financing services.
OpenDairy has partnered with finance and credit companies to ensure sellers get paid quickly and buyers get extended payment terms. The platform has built-in funding features.
OpenDairy works with logistics and transportation experts to manage all transportation and documents that customers need to process directly through the platform.
The platform’s centralized order management also allows for simple and transparent processes, according to the company. OpenDairy said the system allows buyers and sellers to track their orders in real time for more accurate logistics information and peace of mind.
Users can rate themselves after the transaction and this information is made public.
The idea to digitize dairy trading came from founders Henk de Weijer and Martijn Goedhart, who both worked as traders at Hoogwegt – one of the largest companies in the sector – for a decade.
“Our time working in the industry has shown us a critical need for transparency at every stage of the business process. Now is the time to innovate and we know the only way to do that is to digitize the entire process from start to finish,”said de Weijer.
During the pilot phase in 2021, the platform generated multiple transactions between buyers and sellers across Europe. In 2022, the company expects to reach a trading volume of 40,000 tons, mainly milk powders and butter.
Stonyfield Co-Founder Launches Northeast Organic Family Farm Partnership
Last fall, 89 organic family farms in Maine, New Hampshire, Vermont and eastern New York learned that Horizon, a brand owned by Danone North America, was ending its purchase agreements , starting in early 2023.
Subsequently, Maple Hill Creamery announced the cancellation of contracts for 46 additional farms.
In response, Gary Hirshberg, co-founder and former CEO of Stonyfield, formed the Northeast Organic Family Farm Partnership, a partnership to address the crisis of dying family farms.
The partnership, a collaboration of farmers, processors, activists and government agencies, invites consumers to sign a pledge to purchase 25% of their weekly dairy purchases from 35 brands. The brands have undertaken to increase their purchases of organic milk from family farmers in the northeast to help the 135 farms at risk.
The group also invites grocers, restaurants, cafeterias and all outlets that sell dairy products to also obtain a license as partners. Approved partners who have signed affidavits to increase their organic purchases will be entitled to display the partnership logo at the point of sale and also online.
The board of directors, in addition to Hirshberg, consists of: Peter Allison, Farm to Institution, LLC, (VT); Diane Bothfeld, Agriculture Agency (VT); Leon and Abbie Corse, Vermont organic dairy farmers; Claire Eaton, ME Department of Agriculture; Annie Watson, Maine Organic Milk Company and Maine dairy farmer; and Eric Ziehm, an organic dairy farmer from New York.
Advisors include Michael Brown, CROPP Cooperative (ME); Rose Forrest, Sustainable Development Coordinator at Sodexo (RI); Ed Maltby, Northeast Organic Dairy Producers Association (MA); Peter Miller, Miller Family Farm (VT); Britt Lundgren, Stonyfield Organic (NH) and Albert Straus, Straus Organic Creamery (CA).
The Northeast Organic Family Farm Partnership said it encourages all food system stakeholders – consumers, large and small dairy processors, retailers, restaurants, school lunch programs, university cafeterias and organic farmers in the region – to support farmers biological families in the region and to provide stable long-term demand.
“The Northeast Organic Family Farm Partnership celebrates that when it comes to supporting organic family farmers in our region, it really takes a village,”said Hirschberg.
“Everyone has a stake in the long-term financial health of these farms and farm families. The simple act of committing to buying a quarter of dairy products from the brands, processors and farms that support these family farmers can help ensure that these farms remain healthy, vibrant, financially viable and positive for the environment and the weather. the northeast region for generations to come.
Kerry Highlights Top Flavors for Innovation in 2022 Global Taste Charts
According to taste and nutrition company Kerry, tastes that offer novelty, over-the-top indulgence and targeted health benefits are expected to drive consumer preference in 2022.
Trends that have been accelerated by the Covid pandemic have grown and will become more sophisticated this year, with consumers seeking new tastes paired with familiar formats and flavors – leading to interesting combinations such as beer mixed with kombucha and sage or chocolate milkshakes with lavender, the company mentioned.
The information is contained in Kerry’s Global Taste Charts for 2022, which unveil flavors and ingredients set to inspire food and beverage innovators in the year ahead. Kerry uses a range of sources to create the charts and provide in-depth analysis of taste trends.
These range from digitizing product launch activities, penetrating restaurant and cafe menus, to commissioning research reports. Additionally, Kerry’s proprietary internal news engines, such as Trendspotter, review content from social media influencers, as well as the company’s own chefs, baristas and mixologists.
Taste trends for 2022
A desire for authentic flavors is driven by an interest in long-term wellness and overall health after the Covid-19 pandemic, while cravings for newer flavors such as many varieties of chocolate/cocoa, cheese , smoke and named peppers like ghost pepper and jalapeno are driven by consumers who seek surprise and delight from their foods and beverages.
In the United States, these trends include Nashville Hot, “all bagel” seasoning, and crisp chili. Movement restrictions have also led consumers to travel the world through food, which is highlighted in Kerry’s new cuisine chart and underscored by cuisine-specific entries in the savory charts, including Mexican, Thai and Koreans. For example, in the United States, Furikake and Sambal are trending in meals and appetizers. Furikake alone is up 103% on restaurant menus compared to four years ago (as reported by Datassential Menu Trends 2021).
Indulgence and convenience are also important to consumers and can be invoked with traditional flavors like chocolate and sweet flavors, or by visiting a chain restaurant that has been closed during the pandemic. Alcohol and dessert-inspired flavors are emerging in candy and beverage charts, driven by limited-time offers and seasonal releases. In the United States, flavors such as tahini, liquor and cocktails (whiskey, Kahlua) and saffron are emerging in the sweet food and candy spectrum. Tahini alone is up 15.3% on restaurant menus compared to four years ago (Datassential Menu Trends 2021).
Meanwhile, with a growing focus on gut health, immune support and emotional well-being, consumers are looking for healthier foods and beverages that make them feel like they’re taking an active role in their health. future, but which also taste good. This manifests in the emergence of botanical, citrus and fermented flavors across the charts. In the United States, turmeric has seen a 129% increase in its use on restaurant menus compared to four years ago (Datassential Menu Trends 2021).
Soumya Nair, Global Director of Research and Consumer Insights at Kerry, said: “The COVID-19 pandemic has affected consumers on a deeply emotional level, changing their priorities and perceptions of health and wellness. This has certainly impacted their overall food and beverage preferences, spurring innovators to create new tastes that will propel their successes in new product development and renovation.
“Emerging flavors and ingredients paint a picture of the proactive consumer looking for functionally forward-thinking foods and beverages that contribute to their overall health and wellness goals. Additionally, in today’s travel-deprived market, traveling through taste buds has increased dramatically – with Asian and Latin American flavors set to make a bold comeback in emerging foods and beverages. We see consumers looking for an element of surprise in traditional formats, as well as convenience – brands can appeal to this desire for novelty by pairing new and emerging flavors with old classics.
Sustainability is another big factor and consumers are now looking for responsibly sourced and provenance ingredients. A recent study by Kerry found that, globally, 49% of consumers now consider sustainability when purchasing food and beverages.
“Consumers are also actively seeking sustainable food and beverage products that have a significant positive impact on the planet and their personal health and well-being, looking for products with friendly ingredients, clean labeling claims and locally sourced ingredients. In the charts, we’re seeing this demand through ingredients that show greater provenance, such as herbs and spices that are ethically sourced from their country of origin. We’ve also started to see certain ingredients associated with plant-based foods have a dual role in taste. All of this contributes to the taste trends we see today, which point to authentic taste experiences,”Nair concluded.