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Dan Ice World 44th Issue – April 2018

Dear Ice cream lovers, It is my pleasure to send you our issue 44 of Dan Ice World. We have done ours to give you some info on trends, and some new products that I hope you would find interesting.

For most of us in the Northern Hemisphere, the season is just about to start, while others are getting to the end of their season. Wish you all good sales and most of all, very good weather. Kind regards Cameron Skandarioon Laser Printing on Ice Cream Sticks We are getting increased inquiries from our customers for ice cream sticks with laser printing. Part of these inquiries are due to marketing strategies, creating pro-motional campaigns in order to increase sales and consumer aware-ness, i.e. specific numbers will be rewarded with a free ice cream, or some other prizes.

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But some inquiries are also targeting traceability: More and more customers/consumers around the world are demanding traceability and sustainability from the supplier, especially super market chains.

We can now offer you alphanumeric laser printing on the sticks. Each stick will have a unique number as shown in the above pic-tures. We offer the laser printing on standard sticks 93 and 114 mm as well as on Paddle sticks in different sizes. Please contact us for more information. Trends in Coating Production: Using Sunflower Lecithin instead of Soy Lecithin We see an increasing demand from customers for allergen-free food products these days. Therefore, it has been decided to use sun-flower lecithin instead of soy lecithin (used as an emulsifier) in the recipes of coatings and chocolate supplied by Danice.

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The advantages of sunflower lecithin:

Customers will not experience changes compared to the specification of products made with soy lecithin; there is no difference in taste or rheological specifications (viscosity, yield stress).

Usability of the products is not

affected.

Sunflower lecithin is not an al-lergen, and therefore it is not necessary to highlight it in the ingredient list on the food label.

Sunflower lecithin is also included in the E322 additive

group. Therefore, there is no interference with the labelling on the packaging materials already manufactured by you. However, the name of “soy lecithin” must be changed to “sunflower lecithin” in the ingredient list in the future.

This means that using sunflower lecithin provides a great ad-vantage of manufacturing coatings and chocolates free from any allergens, implying that these products can be delivered to a wider range of customers. We have some new and exciting Products added to our Portfolio: Ripples with fruit pieces! The products have more than 50% fruit contents and the tex-ture and stickiness are well bal-anced.

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The products come in a wide variety of fruit types and fruit contents, and the shelf life is 24 months in a cool and dry place.

Packaging is in 2 x 3.5 kg buckets or we can do 12 kg buckets for industrial use. Minimum Order Quantity: 1,104 kg

Available tastes today are:

Orange

Orange/peach

Sour cherry

Little strawberries

Wild berries

Raspberry

Mandarin

Mango

Passion fruit

Ginger

We hope that you will find this inspiring for new product launches.

EU tightens Rules on Glycidyl Ester (GE) Contents in Veg-etable Fats Further to the ongoing discussions in EU on the new GE regulation announced recently, some countries like Bulgaria & Romania have already imposed the regulation with immediate effect.

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This regulation is mainly for the maximum levels of Glycidyl Esters in vegetable oils and fats which were set not to exceed more than 1ppm.

We are pleased to acknowledge that some of our suppliers can accommodate this regulation by making efforts to lower down the GE level in both oils and fats. Although these regulations may not be relevant to

countries outside EU and therefore will not be affected by these, we just wanted to raise the flag. Participation in Anuga Food Tec, Cologne, Germany In March, we participated in Anuga Food Tec in Cologne with our colleagues from Tetra Pak Ice Cream Solutions and our new col-leagues from Big Drum.

We had some good meetings with customers from around the world where we showed some of our products such as “bubble bursts”, double dip coating and a variety of packaging materials.

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Ben & Jerry's sets Plan for Free Cone Day On April 10, Ben & Jerry's hosted its 40th Free Cone Day at scoop shops around the country.

The Vermont-based com-pany, which started the tra-dition in 1979 to celebrate its first year, gives out more than 1 million scoops of ice cream each April. "We believe in having fun, and in thanking our fans with free ice cream as each year

goes by," Ben & Jerry's CEO Jostein Solheim said in an announce-ment. "To us it's a chance to have a bit of a party, to build connec-tions with our fans, and show them how much we appreciate them!" Market Update – Dairy Products The expected start of the peak season in Europe started low. Due to cold temperatures in the main producing countries, the grass did not grow and farmers had difficulties feeding their cows. The output of the raw milk has been much lower in the months of March and April than expected. The latest weeks have shown increasing output from Germany, France and Italy - the Netherlands and Ireland are still behind. The overall sentiment is nervous because producers seem to have diffi-culties in fulfilling all short term contracts. For the long term, peak production is still expected to be good and lots of milk should come, assuming that weather conditions stay sta-ble. A bullish price influence on long term might be the decreased milk prices paid to farmers (currently down by 1%) as a result of the lower valorisation of the SMP/butter and cheese/whey complex.

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We believe that big parts of the milk will go into cheese production as it valorizes best, supported by recent figures (2,9% up compared to February). For whey powder, we saw some increases early April, but prices seem to stabilize. For the long term, liquid whey will be available, but there seem to be limited capacity to dry it. Therefore, we believe that the downward potential is small. Liquid whey can be used for con-centrates instead, but not many producers have the capacity and machinery to do that. Depending on the type of product and the pro-ducer, we see big varieties in prices.

Regarding milk powder, we can inform you that this week 25,000 mt intervention powder have been released for bids between €1050-1700/mt. Interest of purchase seems to be growing and the amount of SMP offered for the next round of bids will be doubled. The stocks of traders and producers of fresh material are falling.

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On the demand side, we see growing export figures (+16.8% vs. last year), mainly from Asia and Algeria, and domestic buyers who still need to purchase for Q4 and partially Q3. As a result, the market reacted rather nervously and the latest two weeks, prices of SMP have increased by almost EUR 150 with more upward potential. It is a rather difficult moment to estimate what will happen. However, important factors for the developments in the coming months will be:

The actual availability of liquid milk, especially from the northern countries.  

The moment when buyers get nervous and start to cover large volumes which seems to have happened over the latest days.  

The next intervention sales and the price range.  

Therefore, I would advise you to check if you have any extra needs for this year.

*Milk production (forecast) for the individual EU countries

If you should have any questions, please contact Danice.