Experience the difference.NZMP Ingredients for Dairy Beverages

NZMP DAIRY BEVERAGES

It starts at the source. Fonterra.

With generations of experience, our farmers know how to make the world’s best milk, and we work together to deliver nature’s best to people all over the world.

We’re a co-operative owned by about 10,000 New Zealand farming families, supported by more than 20,000 Fonterra employees internationally. We’re united by a fundamental belief in the power of dairy to make a difference.

From our farms to your door, we take great care to protect the nourishing goodness of milk – from how the grass is grown and how the cows are raised, to how our ingredients are made. As a land of open spaces and plenty of grass, New Zealand is the ideal place to produce high-quality milk. Fertile soil, moderate temperatures and excellent rainfall all help New Zealand farmers grow the lush green grass perfect for milk production.

From humble beginnings more than a century ago, we are now the world’s leading dairy exporter with customers in over 130 countries.

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NZMP DAIRY BEVERAGES

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Unmatched ingredients.

This portfolio strength gives you more flexibility to fine-tune your ingredient selection, whether it’s from core ingredients such as milk powders and butter, or quality proteins and specialty solutions for advanced nutrition.

*CVM research by Kantar TNS, 2019

The greatest food and nutrition brands are built from the best ingredients. NZMP is Fonterra’s global brand of ingredients; providing one of the broadest ingredient offerings worldwide.

96%Our New Zealand cows are 96% grass-fed.

Pasture Raised in New Zealand

Our farmers in New Zealand use some of the most advanced pasture-based farming systems in the world – enabling us to produce dairy products with less impact on natural resources. Our cows graze naturally on open fields, with access to lush pastures and clean drinking water.

Safety and Quality

Food safety and quality is paramount. 100% of our ingredients are packed within anti-counterfeit and tamper-evident packaging.

Superior Product Performance

Year after year, independent customer benchmarking rates our product performance ahead of competitors (index 104 vs competitors*).

20,000More than 20,000 tests are conducted every day during our main processing period as part of the Fonterra Quality System.

126We have 126 product classes organised into five product families, all under one brand – NZMP.

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Respected expertise.Our point of difference is the leverage we have between our scientists working on the chemistry and structure of ingredients, the engineers developing processes to produce new ingredients, technologists to formulate and understand ingredient performance in specific applications and our consumer and sensory capability to understand final product characteristics – to work with all these people and deliver solutions to our customers on a regular basis is the key to keeping us and you ahead of the competition.

At the world’s largest dairy research centre in Palmerston North, New Zealand, we have the expertise and scale to offer you innovative beverage solutions for you and your consumers. Fonterra provides technical support throughout the product development process and welcomes the opportunity to work with customers to help develop new concepts, products and processes.

We also offer technical after-sales support to ensure that our ingredients continue to perform in your formulation, and meet your needs and those of your consumers.

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1960sDeveloped specification and test methods for recombined sweetened condensed milk

1970sDeveloped specification for a ‘heat stable’ powder for evaporated milk by recombining, created a test to detect seasonal and process variables for evaporated milk by recombining, and launched NZMP Functional Skim Milk Powder for recombined condensed milk

1980sIntroduced a standard method for assessing UHT milk quality parameters, and developed a better understanding of the effects of seasonal and preheat treatment on UHT recombined milk quality, and the effects of milk quality and residual bacterial enzymes on recombined UHT milk.

Conducted extensive studies around the fouling of UHT plants by recombined milk, and launched NZMP Whey Protein Concentrate as an ingredient to increase the nutritional value of soft drinks

1990sLaunched NZMP Milk Protein Concentrate

2000sAssessed the efficacy of gas packing multiwall bags for Whole Milk Powder for recombined products. Launched Functional Whey Protein Concentrate

2000 - 2010 Developed world-first cold soluble Milk Protein Concentrates that give texture and yield advantages in yoghurts, cheese and curd-milk extensions, bars and high-protein beverages, without compromising the final product taste or features.

2010 – presentDeveloped new Milk Protein Concentrates for use in medical food, high-protein beverages.

Our history of developing ingredients for beverage applications.

BEVERAGES

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David Oldfield

David Oldfield’s wealth of scientific and technical knowledge makes him an expert in translating concepts into product development plans and delivering high quality beverage solutions that meet customer requirements.

With his desire to understand how things work, David is motivated to understand how ingredients interact and how processing conditions affect finished product properties, to deliver a process stable final product. He has experience in investigating protein and mineral interactions in milk powder manufacture, and a background in providing technical support for Fonterra’s protein customers. This means he can easily understand the customer’s perspective and align their requirements to Fonterra’s manufacturing specifications.

Every day at work, he enjoys being part of teams that support creativity and problem solving to deliver successful solutions to project briefs for developing new beverages. For him, it’s about seeing a project through to the end and celebrating the accomplishment of a final product launch with customers.

Grace Cabuay

Grace Cabuay has always been interested in developing and commercialising food products and is an expert at designing customer-centric and commercially relevant formulations. Grace is driven by helping others,

so her winning moments are seeing families, especially their young children, enjoy the products that she developed.

Grace and her team have the fundamental and commercial knowledge to develop beverage innovations tailored to NZMP customer needs. Having been in the customer’s shoes with a background in product innovation and renovation, Grace intimately understands the pressure of meeting a product brief with tight cost targets, long shelf life requirements and fixed launch dates. Trained by some of the best global food companies, she has the dairy expertise to deliver high quality solutions for the best product performance.

She enjoys learning new and exciting things every day. “With the support of humble and very intelligent scientists, technologists and engineers here at the Fonterra Research and Development Centre, the solutions to most problems are just within arm’s reach. Together with customers we can win and celebrate success.”

Our beverage application scientists.

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Our ingredients for beverage applications.

Our portfolio of NZMP ingredients includes powder and protein offerings, many of which can be customised to individual specifications and can be used in a wide variety of beverage applications.

NZMP’s advanced range of dairy ingredients are designed for specific applications. They are called ‘Gold’ or ‘SureProtein’ and offer superior performance to the standard NZMP range.

NZMP ProteinsProteins are delicate ingredients that require care during formulation and processing. We have invested significantly in years of research and development to produce a range of highly functional proteins tailored to the changing needs of today’s consumers and manufacturers, and gain a deep understanding of the challenges of formulating protein into novel applications. Our SureProtein range includes milk protein concentrates and isolates, and whey protein concentrates and isolates.

Milk Protein Concentrates

Milk Protein Concentrate (MPC) is a concentrated source of milk proteins, providing affordable dairy protein nutrition. Our Milk Protein Concentrates provide the complete milk protein profile, and contain both casein and whey proteins in the same ratio as is found in milk (80:20). In comparison to SMP, MPCs are high in protein, low in lactose and have a more bland flavour, allowing manufacturers to add extra protein with less impact on the flavour of the final product. We offer a suite of highly functional MPC specifications that provide the superior functionalities like flavour and texture that are desired by consumers in various food applications.

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NZMP DAIRY BEVERAGES

NZMP Milk PowdersFonterra produces a range of milk powders, from whole milk, skim milk, and buttermilk powders to advanced blends of dairy and non-dairy components.

Whole Milk Powders

Our whole milk powder (WMP) is manufactured by spray-drying fresh pasteurised whole milk. Our WMP is available as regular, agglomerated or instant. It has good solubility and a rich creamy flavour.

Skim Milk Powders

Our skim milk powder (SMP) is manufactured by spray-drying fresh pasteurised skim milk. Our SMP is available as regular or instant. It has excellent solubility, a low fat content and a clean flavour.

Butter Milk Powder

Our buttermilk powder (BMP) is manufactured by spray-drying buttermilk, which is derived from the manufacture of cream products. Our BMP is available as regular buttermilk powder. It has excellent solubility, and good emulsifying properties.

Recipe cards, application bulletins and technical bulletins for these ingredients are available upon request from your NZMP Account Manager.

Whey Protein Concentrates

Whey protein concentrates (WPCs) are highly functional and nutritional ingredients, manufactured from fresh cheese or acid whey by membrane filtration processes. Our whey protein concentrates are suitable for use in a variety of applications such as yoghurts, beverages and dairy desserts.

Casein and Caseinates

Acid casein is produced by the controlled acidification of pure, pasteurised skim milk to pH 4.6. Rennet casein is produced by the controlled precipitation of casein from pure, pasteurised skim milk through the action of microbial rennet enzymes. Casein is suitable for making nutritional foods and processed cheese. Caseinates are highly functional proteins, suitable for a wide variety of applications including nutritional foods and beverages, food bars, soups, sauces, whipped toppings, bakery products and cultured foods.

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NZMP DAIRY BEVERAGES

More consumers want refreshing drinks which deliver on their nutritional needs, fit in with their busy lifestyles and most importantly, taste great. Fonterra provides a range of ingredients which can be used to add nutritional benefits to many beverages.Our success is centred on a collaborative working model, establishing customer needs and delivering our solutions from our regional development centres to ensure we achieve the right solution for your brands. Read about how we have worked with our beverage customers to help them reformulate their beverage products and reach a new standard.

Our beverage customers.

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WORKING TOGETHER TO RAISE THE BAR

Whole milk powder is a key ingredient for UHT milk drinks, impacting the efficiency of manufacturing performance and contributing to shelf-life stability.

A leading Chinese producer of UHT milk drinks found that NZMP Regular WMP for UHT was not consistently meeting their large scale manufacturing needs. Fonterra worked closely with the customer to design an improved whole milk powder that would meet their specific manufacturing and shelf-life stability requirements.

NZMP GOLD Whole Milk Powder for UHT is the result of this collaboration and is now the preferred ingredient for this customer.

PROTEIN SOLUTIONS FOR RECOMBINED MILKS

In the coming years, demand for recombined milks and milk drinks in China, South East Asia, the Middle East and Africa is expected to outstrip supply of local fresh milk.

In anticipation of this, a South East Asian ingredient distributor was interested to explore the potential of using milk protein concentrates to partially replace skim milk powder in recombined sweetened condensed milks and recombined evaporated milks.

Over 12 months, a team at Fonterra Research and Development Centre worked together with the distributor to assess the use of different MPCs as partial replacements for SMP in these applications.

With the correct in-process homogenisation conditions, the team found that up to 20% of the protein in recombined evaporated milk can be replaced with one of NZMPs MPCs to improve heat stability over a wider pH range. And in recombined sweetened condensed milk, the team found that replacing 50% of the SMP with the same MPC gives a constant viscosity which can also be easily adjusted by adjusting the homogenisation pressure.

GOING WHERE DAIRY NEVER WENT BEFORE

A world leading beverage company approached Fonterra for help to enter the rapidly growing value add dairy beverage market in China. With no prior experience in dairy, they were keen to leverage Fonterra’s dairy expertise across the whole innovation chain to bring a new product to market as quickly as possible.

Fonterra worked side by side with the customer’s production, innovation and marketing teams to deliver application, technical, operational, regulatory, nutrition and marketing support. We held training workshops to improve their knowledge of dairy nutrition, dairy beverages, dairy protein and dairy quality assurance. We also provided proactive services and advice to help the customer build and run new dairy beverage plants.

The outcome was an NZMP Whole Milk Powder and Whey Protein Concentrate-based formulation for a juice milk.

The launch of the product in 300 Chinese cities marked the customer’s entry into a mainstream dairy beverage category and the first mainstream beverage in China to feature whey protein and claim its benefits.

THINKING AHEAD FOR HIGH PROTEIN DRINKS

With rising competition from reputable international brands, a beverage company was keen to improve its brand reputation among local consumers.

They approached Fonterra for help to inspire them around new product innovations. Through a series of collaborative workshops, we identified high protein as an emerging trend and anticipated that it would continue in the future.

Fonterra’s beverage team at Fonterra Research and Development Centre developed a number of formulation options which the customer evaluated and compared against formulations and ingredients from other dairy companies.

The best solution used a combination of NZMP Whole Milk Powder and Milk Protein Concentrate to produce a high protein milk drink.

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NZMP INGREDIENTS FOR BEVERAGE APPLICATIONS

INGREDIENT FAMILY

INGREDIENT NAME BEVERAGE APPLICATION

Recombined milks Protein BeverageCoffee & tea

whitenerAcidic clear

Acidic milky

Pasteurised milk UHT milk

Retort sterilised milk Evaporated milk Sweetened

condensed milk0 - 3% protein

3 - 6% protein

6 - 10% protein

CASEIN Sodium Caseinate

Calcium Caseinate

MILK PROTEIN CONCENTRATE MPC42

MPC56

MPC70

MPC80

MPC85

MILK PROTEIN ISOLATE MPI490

WHEY PROTEIN CONCENTRATE WPC73 (high fat)

WPC80

WPC550

WHEY PROTEIN ISOLATE WPI

WHEY PROTEIN HYDROLYSATE WPH

SKIM MILK POWDER Low Heat SMP

Medium Heat SMP

High Heat SMP (HS)

Partial Skim Milk Powder (PSMP)

SMP for UHT

High Heat Stable SMP for REM

WHOLE MILK POWDER WMP (26% fat)

WMP (28% fat)

WMP UHT Perform

WMP for REM (HS)

BUTTER MILK POWDER BMP (HS)

*An ingredient within NZMP’s Advanced Range, providing additional properties and/or unique advantages for use in specific applications.

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INGREDIENT FAMILY

INGREDIENT NAME BEVERAGE APPLICATION

Recombined milks Protein BeverageCoffee & tea

whitenerAcidic clear

Acidic milky

Pasteurised milk UHT milk

Retort sterilised milk Evaporated milk Sweetened

condensed milk0 - 3% protein

3 - 6% protein

6 - 10% protein

CASEIN Sodium Caseinate

Calcium Caseinate

MILK PROTEIN CONCENTRATE MPC42

MPC56

MPC70

MPC80

MPC85

MILK PROTEIN ISOLATE MPI490

WHEY PROTEIN CONCENTRATE WPC73 (high fat)

WPC80

WPC550

WHEY PROTEIN ISOLATE WPI

WHEY PROTEIN HYDROLYSATE WPH

SKIM MILK POWDER Low Heat SMP

Medium Heat SMP

High Heat SMP (HS)

Partial Skim Milk Powder (PSMP)

SMP for UHT

High Heat Stable SMP for REM

WHOLE MILK POWDER WMP (26% fat)

WMP (28% fat)

WMP UHT Perform

WMP for REM (HS)

BUTTER MILK POWDER BMP (HS)

DISCLAIMER: The information in this document is designed to give a brief overview of the nature and characteristics of our ingredients as at the date of preparation. It does not constitute representations or warranties as to such characteristics, the functionality or potential applications of our ingredients and you must assure yourself of these matters having regard to our detailed product specifications, your specific circumstances and applicable market requirements.

SOURCE: Information contained in this document has been provided by the Fonterra Research and Development Centre and is based on knowledge of typical manufacturing conditions and formulations, and our application expertise.

NZMP, the NZMP droplet logo, and SureProtein™ are trademarks of Fonterra Co-operative Group Limited.

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