Trusted Performance. - NZMP · 2018-11-16 · processed cheese and high-quality functional ingredients. And we have used it to create world leading ingredients that consistently deliver

Trusted Performance.NZMP ingredients for processed cheese.

It starts at the source. Fonterra.

NZMP INGREDIENTS FOR PROCESSED CHEESE

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 10,500 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, Fonterra is now the world’s largest dairy exporter, sharing the natural goodness of dairy with 140 countries around the globe.

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Unmatched ingredients.

*CVM research by TNS, 2015


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

93%93% of the ingredients we make use fresh milk from our New Zealand grass fed cows.

Pasture Raised in New ZealandOur 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 QualityEvery year around 2,000 audits are performed on our production facilities and having ensured their safe production, NZMP products have a comprehensive anti-counterfeit and tamper-evident packaging standard.

Superior Product PerformanceYear after year, independent customer benchmarking rates our product performance ahead of competitors (index 105 vs competitors*).

20,000At peak production, we conduct 20,000 quality tests on milk and ingredients every single day.

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

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.

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1880s Fonterra’s Edendale site

produced its first cheese in January 1882. Edendale is

now the world’s largest dairy processing site.

1910s The history of casein in the

New Zealand dairy industry began in Rapanui in 1912.

By 1914, 22 dairy factories were producing casein in

Taranaki and the Waikato.

1980s First recorded research into

membrane concentration of milk in 1974, leading to

commercialisation of the first milk protein concentrates

(MPC) in the 1980s

1990s High solids cheese was

commercialised specifically for use in processed cheese

High fat MPC developed as a consistent & cost effective blend of concentrated protein and fat.

2000s Standard MPCs were

transformed by the development of patented Functional MPC

technology, that allowed improvements in flavour,

hydration and emulsification performance.

The discovery of specialty ‘starters’ that enhance savoury

flavour notes, led to the development of our reduced

salt and reduced fat cheddars (winning a Gold Medal at

Nantwich in 2011).

KEY INGREDIENT INNOVATIONS FOR

PROCESSED CHEESE:

Respected expertise.Fonterra has an extensive knowledge of both the art and the science of processed cheese.This expertise has been built through decades of research and development while manufacturing processed cheese and high-quality functional ingredients. And we have used it to create world leading ingredients that consistently deliver exceptional performance and value in processed cheese applications.

Today we have one of the largest dairy research facilities in the world, with over 250 dedicated research scientists. We also have Fonterra-owned and joint venture processed cheese factories around the globe, which successfully use NZMP ingredients in a wide range of products and processing equipment.

We understand what it takes to make processed cheese. Our application knowledge and extensive ingredient portfolio enable us to offer you the best ingredients for your specific product, market and manufacturing requirements, helping you to secure maximum value from your raw materials.

The New Zealand dairy industry has been at the forefront of scientific developments and product innovation in dairy since the early 20th century, and Fonterra has played a major role in this.

We are driven by our passion for dairy excellence. Our experience and expertise enables us to remain a leader in the discovery and commercialisation of exciting new ingredients and technological advances. In this way, we continue to set industry standards and add value to our customers around the world.


2010sSuper Functional Cheddar 900 was developed to provide superior functional stability without frozen storage.

2000sDairy Flavour Concentrate (DFC) was developed by Fonterra. DFC is an all-natural concentrated dairy flavour manufactured from milk using an innovative commercial process.

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Ingredients for every formulation.Quality products start with quality ingredients. Our diverse natural cheeses, advanced proteins and high-quality cream products offer a range of solutions to help you maximise flavour, functionality and efficiency in your product.


NATURAL CHEESEBuilding on New Zealand’s

farming heritage, we’ve developed into a global leader in the

production of delicious natural cheese – the primary ingredient

for all processed cheese. Our extensive range gives you the

freedom to perfect your product’s flavour and performance. It

includes over 16 unique ingredient cheese varieties, in multiple

formats and a range of maturities – from young functional cheeses to mature cheeses full of flavour.

SUREPROTEIN™ Our range of standard and specialised proteins are designed to enhance and control the performance of almost any processed cheese. They can help you reduce costs and increase control of functional protein levels in your products.

CREAM INGREDIENTSFrom creamy yellow butters and pure anhydrous milk fats to high-fat cream cheeses and milk fat blends, our cost-effective cream ingredients offer excellent composition control and a premium, natural dairy flavour.

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Natural cheese range.

Our natural cheeses are made from the milk of grass-fed cows, giving them their natural creamy yellow appearance and unique textures and flavours that are sought after around the globe.

By leveraging our large scale and advanced manufacturing technologies, our expert cheesemakers are able to produce the highest quality cheeses with exceptional consistency, delivering reliability and control to your production.

The freedom to deliver performance

Selecting the right combination of natural cheeses allows you to produce a processed cheese with the exact physical properties and flavour you desire. From young cheeses high in functional protein (intact casein) to mature cheeses full of authentic natural flavour, our extensive range gives you unrivalled choice, precision and performance. Many of these cheeses were developed specifically for processed cheese production by our team of experienced cheese scientists.

Formats

• Swiss, Gouda and Mozzarella brine-salted cheeses – 2x10kg individually vacuum packed blocks per corrugated cardboard carton.

• Most other cheeses – 20kg block in corrugated cardboard carton.

• Some High Solids Cheeses – 20kg vacuum packed blocks are available in carton-less format, reducing packaging waste and de-cartoning time.

A full range of maturities and a world of delicious styles. Natural cheese is the primary ingredient in processed cheese, and it largely defines the flavour, structure and quality of your product.


Key

High

Medium

Low

The table above shows the different types of NZMP cheeses available, and their relative functional and flavour performance. Note: Within each cheese group there may be more cheese SKUs, with different ages, compositions, and certifications, depending on market or process application requirements.

NZMP NATURAL CHEESE RANGE

Ingredient

Typical composition

FeaturesProtein (%)

Moisture (%)

Fat (%)

Salt (%)

Functional Protein Flavour

FU

NC

TIO

NA

L

Super Functional Cheddar 900 26.5 30.2 38.5 2.1

Cartonless high solids Cheddar that delivers consistently high levels of functional protein with over 10 months performance as a functional cheese in chilled storage

Cheddar 900 27 32.2 36.3 2 Cartonless high solids Cheddar that delivers consistently high levels of functional protein

Cheddar 40% FDM 29.5 37.2 27.8 1.7Reduced fat Cheddar for processing - provides high levels of functional protein while enabling lower fat formulations

Frozen Cheddar 23.6 35.2 36.2 2.1 Frozen Cheddar for processing

Cheddar Low Salt 24.1 37.7 35.1 0.4Frozen low salt Cheddar for processing - provides high levels of functional protein while enabling lower sodium formulations

Mozzarella Curd 28.5 46.7 20.7 1.1

Frozen unstretched natural Mozzarella curd that delivers consistently high levels of functional protein. Can be further processed into Natural or Processed Mozzarella

High Solids Mozzarella 26.2 45 24 1.1 Frozen natural Mozzarella for processing that delivers consistently high levels of functional protein

FLE

XIB

LE

Dry Salt Edam 26.7 41.7 26.7 1.8 Dry salt Edam with very clean mild flavour

Colby 23.3 37.7 34.5 1.7 Smooth, elastic cheese with mild flavour

Cheddar 600 25.6 31.7 38.1 1.7 Cartonless high solids Cheddar that delivers a balance of functional protein and mild Cheddar flavour

Organic Cheddar 22.7 36.7 36 1.9 Premium certified organic Cheddar with mild flavour

Cheddar Coloured 23.3 37.6 34.5 1.7 Coloured Cheddar with mild flavour

Taupo 26.4 42.2 26.5 1.7Brine salt Edam with medium flavour development and some nutty flavours reminiscent of very mild Swiss cheese flavour characteristics

Egmont 23.8 38.2 33.3 1.8 Cheese with excellent shredding properties designed for melting and browning

Balanced Gouda 24.3 40.7 30.1 1.7 Brine salt Gouda with balanced flavour and excellent slicing properties

FLA

VO

UR

Cream Cheese 8.8 53.6 34.2 0.8 Cream cheese with clean flavour and fresh cultured notes

Cheddar Reduced Salt Savoury 24 33.6 37.7 1.1 Reduced salt Cheddar with specialty starter

triplicate to deliver rich savour flavour profile

Cheddar Noble 29.6 39.1 26 1.9 Reduced fat Cheddar with specialty starter triplicate to deliver rich savour flavour profile

Swiss 26.7 37.2 31.6 0.8 Swiss cheese with characteristic sweet, nutty flavours

Strong Cheddar 23.3 35.7 36.2 1.8 Cheddar cheese with intense flavour and excellent consistency

Parmesan 33.2 34.7 26.3 1.8 Parmesan cheese with characteristic fruity and savoury notes

Granular K 23.8 37.2 34.1 1.8 Intensely flavoured cheese with piquant Romano flavour notes

Cheese Powder(s) various Range of flavours and compositions available

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SureProtein™ range.

Delivering value, performance and reliability to your production.


NZMP SUREPROTEIN™ RANGE Excellent compositional consistency and consistently high levels of functional protein over their shelf life makes protein the perfect ingredient to manage the cost, functionality and consistency of processed cheese.

The NZMP SureProtein™ range has been developed and refined through decades of use in our own processed cheese recipes. As customers of our own ingredients we are consistently optimising and improving their performance in terms of value, flavour and functionality in a real commercial environment.

Enhancing performance through precision and flexibility

With NZMP, choosing the right protein to enhance the performance of your processed cheeses is easy. Our extensive range includes quality milk powders, milk protein concentrates (MPCs), caseins and caseinates. Each product has been carefully formulated to deliver specific features required by processed cheese producers around the world.

Formats

• Most products are provided in 20kg and 25kg Multi-wall paper bags with polyethylene liner.

• Higher fat products are gas flushed to maintain optimum freshness and extend shelf life.

Ingredient

Typical composition

FeaturesProtein (%)

Moisture (%)

Fat (%)

Lactose (%)

Sodium (%)

Calcium (mg/100g)

WMP 24.5 3.1 26.3 40.3 290 980

SMP 32.9 3.8 0.9 54.5 390 1240

MPC4424 43.5 3.4 26.2 21.8 210 1380 Low cost source of protein and milk fat compared to cheese. Clean milky flavour profile

MPC56 56.4 4.7 1.1 30.3 280 1690

MPC70 69.8 4.7 1.2 16.8 160 2180 Low cost source of protein vs cheese and typically lower cost protein than SMP

MPC80 76.7 5.6 1.4 9.2 120 2100

MPC85 81.3 5.7 1.5 5 100 2160

MPC 4761 70.4 4.8 1.3 15.5 1490 1050 Functional MPCs with improved hydration and ease of use in processed cheeseMPC4861 81.3 5.8 1.4 4 1290 1260

MPC4862 82.4 4.7 1.6 4.2 2421 270Functional MPC with excellent hydration and enhanced emulsification properties, capable of replacing emulsifying salts

MPC4856 77.6 6 1.4 8 110 2130 Whey/casein complex is functionalised to deliver exceptional body and firmness at an economical costMPC4857 81.3 5.7 1.5 4.9 90 2140

Rennet Casein 82.4 10.8 0.5 0.1 8 2935

Highly functional casein based proteins delivering maximum levels of body and functionality to processed cheese

Lactic Casein 86.9 11.5 1.2 0.1 5 19

Sodium Caseinate 92.7 4.3 0.7 0.2 1300 30

Calcium Caseinate 92.6 3.9 1 0.1 5 1400

WPC392 80.3 3.7 6.2 7 340 400

HFWPC 70 4.5 11.5 8.5 110 160 High fat whey protein, source of cost effective protein and phospholipid rich fat

Sweet Whey Powder 15.1 4.6 0.8 71.6 540 460 Cost effective source of protein and lactose

The table above shows the different types of ‘protein ingredients’ that are suitable for use in processed cheese. Detailing the composition and relevant permanence features of each. Our technical experts can work with you to select the most appropriate protein ingredients for your specific product and requirements.

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Cream ingredients range.

Economical sources of milk fat with a creamy, luxurious flavour.


NZMP CREAM INGREDIENTS RANGE NZMP’s extensive cream products range provides our customers with the flexibility to optimise composition and cost while preserving the natural creamy dairy flavour and mouth feel of their products.

In New Zealand, grazing outdoors is possible all year round, giving our fresh milk products a natural, creamy yellow appearance and rich dairy flavour. Made from high quality cream and processed using world-leading technology, our extensive range of cream products allows you to select the right ingredients to optimise the flavour and performance of your processed cheeses.

Achieving performance without compromise

Our cream ingredients range includes butters, anhydrous milk fats (AMFs) and blends, prepared edible fats, cream cheeses and frozen cream. This extensive selection of products and formats allows you to select the best ingredient for your specific product, market and manufacturing set-up, allowing you to optimise the cost, efficiency and quality of your processed cheeses.

Formats

• Cartons – 12.5kg, 20kg, 25kg.

• Drums – 210kg.

• Intermediate Bulk Containers (IBC) available in 1250kg Goodpack and 1000kg Spacekraft.

Milk Fat Ingredient FormatMilk Fat (%)

Non Dairy Fat

(%)

Moisture (%)

Protein (%)

Salt (%) Features

BU

TTE

R

Creamery Salted Butter Carton 82.9 0 15.7 0.6 0Natural creamery NZ butter with salted and lactic flavour optionsCreamery Unsalted Butter Carton 81.4 0 15.7 0.6 1.5

Lactic Butter Carton 82.9 0 15.7 0.6 0

White Butter Carton 82.9 0 15.7 0.6 0 White butter for applications and markets where whiteness is desired

AM

F Premium, Regular Carton, Drum, IBC 99.9 0 <0.1 <0.01 0 NZ milk fat

Decolourised Carton, Drum 99.9 0 <0.1 <0.01 0 NZ milk fat, clear/white colour and bland flavour

SP

EC

IALI

TY

MIL

K F

ATS Milk Fat Fraction 23 Drum, IBC 99.9 0 <0.1 <0.01 0

A range of milk fat fractions with different melting pointsMilk Fat Fraction 27 Drum, IBC 99.9 0 <0.1 <0.01 0

Milk Fat Fraction 42 Drum, IBC 99.9 0 <0.1 <0.01 0

MIL

K F

AT

BLE

ND

S

Fresh Cream and Oil Blends Carton 57-68 4-27 15.5 0.01-0.7 0

Manufactured using fresh cream and AMF with either coconut oil, palm oil or other customer specific oil

Butter and Oil Blends Carton 56-79 3-32 10.7-16.6 0.4 0

Made from sweet unsalted creamery or lactic butter blended with either coconut oil, palm oil, canola oil or other customer specific oil

AMF & Oil Blends Carton, Drum, IBC 68-89 11-32 <0.1 <0.01 0Made from AMF blended with either coconut oil, palm oil, canola oil, soya or other customer specific oil

OTH

ER

ING

RE

DIE

NT

BLE

ND

S

AMF, Lecithin Blend IBC 98.7 1.2 0.1 <0.01 1.5 Concentrated milk fat containing lecithin emulsifier

AMF, Salt Blend IBC 95.8 0 3.4 <0.01 0.8Concentrated milk fats containing salt

IBC 98.4 0 0.1 <0.01 1.5

AMF, Sugar Blend IBC 98.4 0 0.1 <0.01 0 Special blends for confectionery or sweet processed cheese varietiesAMF, Cocoa Mass Blend IBC 98.8 0.5 <0.1 0.2 0

AMF, Lactic Acid Blend Carton 77.3 0 22.3 <0.01 0

CR

EA

M

CH

EE

SE Traditional Carton 34.2 0 53.6 8.8 0.8

Natural cream cheese delivering an excellent source of milk fat with clean cultured flavourHigh Fat, Mascarpone Carton 53–58 0 35.2–37 4.3–4.5 0

NA

TUR

AL

DA

IRY

F

LAV

OU

R

Dairy Flavour 400 Carton 99.8 0 <0.2 <0.1 0

Milk fat with rich concentrated caramelised dairy flavour. Can be used to enhance the creamy dairy flavour or mask undesirable flavours from other ingredients

The table above shows a selection of NZMP cream ingredients we believe are relevant for processed cheese. Note: Within each group there may be more market or product specific SKUs. We also offer a range of natural colours using Annatto or Beta-carotene dispersed in a milk fat base. Our colours are designed to deliver excellent dispersion in processed cheese and a desirable yellow/orange appearance.

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Additional resources.

MPC4857 Technical Brochure

A unique ingredient to Fonterra, the MPC4857 technical brochure provides a comprehensive overview of the product, features, and functional performance in processed cheese.

MPC4862 Technical Brochure

A unique ingredient to Fonterra, the MPC4862 technical brochure provides comprehensive overview of the product, features, and emulsification performance in processed cheese.

Product Bulletins

We offer a full range of individual product bulletins for each of the products featured in this brochure.

Processed Cheese

Our processed cheese facilities throughout the world offer a range of third party manufacturing options for a variety of processed cheese types. Your account manager can provide you with more information on the range of products available.

If you’d like to know more about our specialty ingredients or ingredient portfolios, we have a range of information and case studies available. Just ask your account manager.

Butter Brochure: Truth

Describes the advantages of using natural New Zealand butter as a nutritious way to enhance the flavour of almost any food. Supported by the latest science on the nutritional advantages of milk fat from pasture raised cows as part of a healthy balanced diet.

Cream Ingredients Range Brochure: True Dairy Flavour

A comprehensive overview of our full Cream Ingredients range, providing a more detailed description of each individual ingredient and key benefits in a selection of target applications.

Cheese Range Brochure

A comprehensive overview of our Cheese range, with more detailed description of delicious flavours, aromas and performance of our cheese for a range of applications.


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NATURAL GOODNESS

Grass: it’s the most natural food for cows. New Zealand is one of the few places in the

world where cows have access to grass to graze on all year round. And the milk from grass-fed

cows is completely natural and highly nutritious.

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Made with integrity.


It starts at the source: Fonterra’s New Zealand farms. Advanced and highly efficient milk collection processes are used at every farm, as well as innovative technology to test the milk’s quality and safety, every time. We select only the very best dairy ingredients to make our NZMP natural cheeses, proteins and cream ingredients.

We have state-of-the-art manufacturing and processing facilities in New Zealand and around the world. Our New Zealand processing sites are all government certified, with advanced quality and safety systems including stringent process control and final product testing.

We make our ingredients available around the globe through our world-leading quality controlled supply chain. Tamper-evident seals ensure you can easily see it has reached you safely and securely, and our food packaging is coded, so you can know exactly where it was manufactured and be safe in the knowledge it was made with great care by NZMP.

We go to great lengths to make sure our NZMP natural cheeses, proteins and cream ingredients are consistently of the highest quality.

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Our promise.

Drawing on our wealth of experience, world-leading expertise and innovative culture, we continue to lead the way in the production of high quality ingredients for processed cheese. We start with unmatched raw materials and unlock the natural goodness of dairy. We have world-class manufacturing and supply chain capabilities. And we employ rigorous safety and quality standards, every step of the way.

Backed up by our core strengths in research and development, this allows us to support your business goals by consistently delivering a variety of high-quality natural cheese, proteins and cream products in a range of formats to meet your specific requirements. In addition, our experienced cheese foods specialists are available to help with any technical questions you may have.

For more information or to request samples, talk to your NZMP Account Manager or visit www.nzmp.com

We pride ourselves on consistently producing natural dairy ingredients of the highest quality, ensuring your business needs are satisfied time and time again.


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Documents

Trusted Performance. - NZMP · 2018-11-16 · processed cheese and high-quality functional ingredients. And we have used it to create world leading ingredients that consistently deliver