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A PILLAR OF FOOD SECURITY AND RESILIENCE The European Union has shown strong political leadership in recognising that resilience starts with the essentials – and few things are more essential than access to safe, high-quality food. As Commission President Ursula von der Leyen stated in her 2023 State of the Union Address, “We must strengthen our resilience – from our supply chains to our food systems, from our critical raw materials to our cyber- security.” We at EDA fully share this view. As the European Commission advances its Vision for Agriculture and Food 2025–2029, food security is no longer seen purely as a logistics issue. It is now a strategic priority, tied to sovereignty, economic sta- bility, and public trust. In this context, European dairy stands ready to contribute – as a resilient, regionally rooted, and strategically valuable sector. While attention is often focused on critical raw materials and energy, food security must be a central Alexander Anton, Secretary General, European Dairy Association (EDA) element of the EU’s preparedness agenda. Here dairy holds a key role. Dairy products are embedded in Europe’s social, cultural, and nutritional landscape. They reflect not just nutritional value but also identity, quality, and compliance with the world’s highest food standards. Shelf-stable, nutritionally rich dairy products - like UHT milk, milk powder, butter, and mature cheeses - provide nutritional continuity in times of disruption. Produced within resilient and traceable EU supply chains, they support food supply reliability, even under environmental, economic, or geopolitical pressure. This aligns with EU’s strategic goals for sustainability, competitiveness, and regional resi- lience. European dairy supports this vision by strengthening rural economies, operating within regional supply networks, and meeting the environmental and animal welfare expectations of European citizens. The dairy sector’s embeddedness in local economies reduces dependency on external inputs while ensuring strategic autonomy in nutrition. The sector is also underpinned by a well-developed processing and logistics infrastruc- ture, which allows for rapid adaptability in times of uncertainty. This is a valuable asset in enhancing the EU’s preparedness capacity - adding flexibility and redundancy to the food system without compromising quality or competitiveness. Food systems must respond to multiple challenges. The EU remains a global leader in food security, but its future resilience hinges on its ability to deliver food safely, sustaina- bly, and swiftly. Dairy acts both as a buffer in emergencies and as a bridge between short- term and long-term policy vision. It uniquely supports daily nutrition, economic viability, and systemic continuity. Most importantly, strengthening food security is not simply a technical or logistical task - it is about fostering public trust in EU institutions, producers, and values. A reliable supply of safe, high-quality food reinforces societal cohesion. Dairy is exceptionally well placed to reinforce that trust. Dairy is local, dependable, and responsive. With the right policy support under the Vision for Agriculture and Food and the Competitiveness Compass, European dairy will continue to play a stabilising role in Europe’s future. News from EDA EDA stands to Ukraine A look on the EU-US Trade The future of European Dairy 4 6 7 Business news 8 Review of the EDA Dairy Policy Conference Global dairy markets in focus 12 Interview with Dr Herwig Bachmann of NIZO 16 Dairy Products in China 19 20 Round-up of plant-based alternatives IFFA 2025 was a success 29 Interview with EU Commissioner Christophe Hansen World Dairy Summit 2025 New pilot for regenerative agriculture 30 33 34 Company‘s news Extending the service life of filling systems 22 24 Smart dairy analysis 26 Pectin solutions for dairy applications Inline control of dairy products 28 advertisers Bruker Herbstreith & Fox Ampack Lay Gewürze Industrial Auctions Foodfab cover 1 cover 2 cover 4 9 11 13

social role. By fostering this partnership, EDA aims to create long- term opportunities for Ukraine’s dairy industry while maintaining a stable and competitive European market. Today’s European investments in the Ukrainian dairy sector underline our confiden- ce in Ukraine and its dairy industry. With the implementation of the Autonomous Trade Measures (no tariffs, no quotas) established by the European Union, Ukrainian dairy has basically become an integrated part of the European dairy single market for authorized products and approved dairies. The Ukrainian Dairy Association (SMPU) and EDA has also conduc- ted a joint ‚UKR-EU dairy outlook study‘ that shows the positive effects of a long-term integration of Ukrainian dairy into the Euro- pean lactosphère, in other words, reciprocal free trade approach fostering dairy trade between Ukraine and the European Union in both directions on the basis of the Deep and Comprehensive Free Trade Agreement (DCFTA), without customs duties, quotas or any other unjustified administrative barriers. To support reciprocal free dairy trade and protect investments, the EDA and SMPU have agreed to collaborate on several strategic initiatives. These include advancing the DCFTA (the Ukraine- EU free trade agreement) and supporting Ukraine’s accession negotiations through joint efforts within the ‚SMPU EU Integra- tion Committee.‘ Together, we will advocate for the long-term integration of the Ukrainian dairy sector into the European Single Market, guided by a shared roadmap. Additionally, our partnership aims to build and strengthen the Ukraine-EU dairy network, enabling the exchange of best practices to improve productivity and quality at the production level, stimulate consumer demand, and raise awareness. The collaboration also focuses on sharing insights into relevant dairy legislation, as well as retail and marketing standards across both regions. Ukrainian producers also remain committed to uphol- ding fair competition principles and meeting all necessary EU standards according to current developments of the Road Map of the EU Integration Committee of Ukrainian Dairy. Lastly, the initiative will launch a Ukraine-EU dairy dialogue to explore pathways for integrating Ukrainian dairy and agriculture into the future EU Common Agricultural Policy. We believe a long-term agreement on dairy and dairy trade will significantly contribute to successful EU-Ukraine negotiations on a free trade agreement and ultimately help to “ensure that Ukraine’s accession and reconstruction paths are fully integrated in the work of the EU Commission”. The EU has decided to put an end to the Autonomous Trade Measures (ATM) for Ukraine on 5 June 2025. These ATMs allowed Ukraine to generate income from trade flows with the EU—an essential element in supporting its economy. Coupled with the EU’s extensive military, financial, and humanitarian support, this has significantly aided Ukraine in its efforts, not least in its gradual integration into the EU internal market. The official statement at the time declared that “this renewal reaffirms the EU’s unwavering political and economic support for Ukraine, after two years of Russia’s unprovoked and unjustified military aggression.” The situation in Ukraine has, since 2024, not changed for the better. Nevertheless, the Union’s approach has changed: an ATM renewal is no longer on the agenda. Instead, discussions are focusing on an agreement based on Article 29 of the UA-EU Association Agreement—a comparatively lengthy process to renegotiate the schedule of tariff reductions or eliminations. Dairy and other goods will be under pre-war import limits for the remainder of the year, according to internal documents from that the European Commission. Instead of renewing these measures annually, Brussels aims to replace them with revised quotas under Ukraine’s existing trade pact with the EU, the DCFTA. Continuing broad market access for Ukraine has become politi- cally untenable in recent months, as Member States like Poland and France have pushed for tighter restrictions. According to the draft proposal, Ukraine would receive access to 7/12ths of its annual quota for each affected product, correspon- ding to the seven months left in the calendar year. “The prolongation of the ATMs beyond 5 June 2025 is, beyond all economic considerations, a political imperative. The arguments presented by the Union for the 2024 prolongation are today more valid than ever. There is an urgent need for action at European Union level”, stated EDA secretary general Alexander Anton in our Press Release on 29 April. For EDA, the position is clear: we stand with Ukraine and we reiterate our call with our Ukrainian dairy partners, for a longer- term establishment of the ATMs for milk and dairy with certain safeguard clauses and we advocate for a long-term integration of Ukrainian dairy into the European Single Market. Alexander Roth EDA advocates for long-term integration of Ukrainian dairy into the European Single Market. Photo: Pixabay 5 DAIRY INSIDE

“A VISION FOR AGRICULTURE AND FOOD” THE „VISION FOR AGRICULTURE AND FOOD“ OF EU COMMISSIONER CHRISTOPHE HANSEN IS TO SET THE ROADMAP FOR THE FUTURE OF AGRI-FOOD INDUSTRIES ACROSS EUROPE. The President of the European Commis- sion, Dr Ursula von der Leyen, asked our new EU Commissioner for Agriculture and Food, Christophe Hansen, in his ‘mission letter’ to develop the ‘Vision for Agriculture and Food’ by looking at how to ensure the long-term competitiveness and sustainability of our farming and food sector. Promotion of cutting-edge science, innovative technologies and emerging products in the agri-food sec- tor was tabled as points to be tackled. The vision is to set the roadmap for the future of agri-food industries across Europe. Dairy is a fundamental pillar of the European agri-food industry, providing high-quality nutrition and economic value, particularly in rural areas. EU Com- missioner Christophe Hansen’s emphasis on food security aligns with EDA’s core values, reinforcing the notion that food sovereignty is „non-negotiable.“ This approach recognizes dairy’s essential role in industrial and economic activities, ensuring stability for farmers, processors, and consumers alike. We appreciate the unconditional support for a functioning Single Market and regu- latory consistence across the EU – a clear indication of the future policy direction for instance in the food labelling area. Aligned with the support for the Single Market, the vision recognizes internatio- nal trade and its vital role not only for the European agri-food sector but for the strategic objectives of our Union. The vision outlines that further sustaina- bility efforts are more than important, while financial and regulatory burdens should not make compliance unattaina- ble. EDA urges a data-driven, science-ba- sed approach to policy development, ensuring that sustainability targets align with industry realities rather than creating unnecessary hurdles for dairy producers. The ‘CC’ to guide the implementation Before the vision the EU Commission published the ‘Competitive Compass for the EU’ – the strategic framework to steer the EU Commissions’ work over the next five years. In the words of the EU Commission: “Our economic doctrine [sic!] for the next five years. This doctrine is simple and can be summed up in one key word: competiti- veness. Competitiveness in every initia- tive we will propose. From this ambition comes a threefold program: simplify, invest and accelerate on our economic priorities.” In short: the EU Commission signalled a change of mindset for Europe and Europeans. Now, the ‘Vision for Agriculture and Food’ is not only part of this Competiti- veness Compass, but the Vision has been declared one of the ‘flagship actions’ of this Competitiveness Compass. And we all agree, after the last five years, a change of mindset in the agri-food policy is needed: Action beyond the establishment of the ‘Strategic Dialogue on the Future of Agriculture in the EU’, led by Professor Peter Strohschneider, is needed to align the European agri-food policy as much as possible with the new competitiveness ‘doctrine’ of our Union. The Common Agricultural Policy (CAP) remains a key component in our frame- work. Balancing out the acquis of the European agricultural policy with the requirements of the ‘competitivity doctri- ne’ will be one of the main challenges for the new EU Commissioner. As a sidenote: the proposed revision of the Common Market Organisation (CMO) Regulation that creates additional complexity and limits contract negotia- tion freedom is for sure not in line with the ‘competitivity doctrine’ – the CMO changes have been proposed back in December 2024 and will not stand the test with the new policy direction. As the European dairy industry looks to the future, balancing economic viability, competitiveness, and sustainability will be key – that is exactly the direction given for the next CAP and for all other agri- food related legislative initiatives by the ‘Vision for Agriculture and Food’ together with the ‘Competitiveness Compass’. With discussions on the future of agricul- ture and food policy continuing on that basis, the future of dairy in Europe looks promising, resilient, and strong. Laurens van Delft 7 DAIRY INSIDE

He thanked his predecessors for laying such strong pillars for the association to meet these challenges. EU paper and EDA strategy are compliant He stressed that the EU‘s new „Compass for Greater Competitive- ness“ in the form of the paper by EU Commissioner for Agricultu- re Christophe Hansen is fully in line with the EDA Strategy 2030. It includes, among other things, the demand to catch up with other regions in innovation through more research, and a roadmap for the decarbonisation of affordable energies. It is based on the EU‘s single-market strategy as one of the most important parts of competitiveness and further growth. The EDA President praised the new approach of EU Agriculture Commissioner Christophe Hansen. He concluded his remarks by saying the European dairy industry is a strong pillar of the EU and wants to be seen as such. The subsequent first part of the conference dealt with the various perspectives and approaches for the future of European agriculture and dairy farming. The event was kicked off by Rashad Al-Khafaji, Director of the FAO Liaison Office, who presented the vision of the FAO. He emphasized that the dairy industry plays a fundamental role in agricultural policy. Their products are essen- tial for the health and nutrition of the population. Cattle and ot- her milk producing animals provide economic security, preserve biodiversity and strengthen milk chains, which in turn empower the role of women and ensure food safety and economic security. Despite this importance, however, almost 70 percent of the popu- lation worldwide is not optimally supplied with nutrients. In order to change this, a holistic approach is necessary. The problem must be addressed, because the global agricultural sector is in difficult times. Above all, sustainability and resilience are needed to survive them successfully. However, it should not be forgot- ten that sustainability must go hand in hand with affordability. Ecology without economy is pointless. The FAO offers a well of information that can be used to help here. The solution is only achievable if the entire sector is involved, according to Raschad Al-Khafaji. The FAO is ready to work with all representatives of the supply chain to achieve this, he concluded. Recommended action items for the sector Catherine Geslaine Lanéelle, Director of the European Commis- sion‘s DG AGRI, then explained the EU‘s perspective. The sector is strategically very important and food in general is now the PURE TASTE. ULTIMATE SAFETY. TAILORED FOR YOUR SAVORY NEEDS. Pasteurized Liquid Spice Concepts For use in: Cheese Butter Dressings Taylor Made Solutions for Savory Applications Available in: Powder Form Liquid Form Ensuring safety, stability, and unmatched flavor in every drop. Developed to meet your exact production needs – from functionality to flavor profile. Your Benefits at a Glance Easy to integrate in existing processes Enables streamlined, efficient production High microbiological safety – without compromising taste or color Highly concentrated – minimal dosage, maximum impact Lay Gewürze GmbH Würz- & Lebensmittel technologie Im Oberen Weidig 2 D-98631 Grabfeld OT Queienfeld Tel.: +49(0)36944-521-0 9 info@lay-gewuerze.de www.lay-gewuerze.de DAIRY INSIDE

recognised that additives in feeding can reduce emissions just as much as the use of renewable energies and pasture farming. Overall, the interim conclusion was positive. Such a system has advantages over other variants, but cannot be used on all farms, according to the speaker. The completion of the study will be done soon. The world needs the dairy industry Hanne Søndergaard, EVP and Chief Agriculture & Sustainability Officer of Arla Foods, praised the vision of the EU Commissio- ner and the new importance it attaches to the dairy industry. „The world needs the dairy industry, that‘s surely the case,“ she clarified. In addition to the other challenges, more young people are needed to guarantee future viability. „We have to tackle the challenges if we want to stay,“ she stressed. Arla sees farmers as drivers of innovation. The FAO has made it clear that food safety and sustainability are inextricably linked. You have to do both by means of innovations. It is important to work on a science-based basis. Last but not least, she also emphasized the need for more invest- ment in agriculture to drive the transformation. Arla provides farmers with financial incentives for more sustainable milk production as part of its sustainability programmes. The final presentation took a look toward the future. Sam de Frates, Vice President, Procurement, Mars Inc., explained the company‘s sustainability goals. According to him, the company has succeeded in decoupling its growth from the development of greenhouse gas emissions. The dairy sector is the second largest driver of GHG emissions at Mars and will soon be in first place if nothing is done. Accordingly, measures to reduce emissions have already been initiated, primarily aimed at Scope 3 emissions. The key point is the use of new technologies in the areas of methane emissions from cattle, fodder crops and fertiliser management. These include feed additives such as Bovaer or algae and new filtration techniques in the production of fertilizers. The goal is to halve total GHG emissions in 2030. They are on the right track, accor- ding to Sam de Frates. To achieve this goal there is now available a special confluence of political leaders, investors and farmers who are all prepared for change. He was therefore convinced that the project will succeed. In conclusion, EDA President Albert de Groot summarised the day, and then the participants took advantage of the traditional cheese buffet for networking and further exchange of ideas. The next meeting of the European „lactosphere“ will be the Annu- al Convention of EDA in the late autumn. This year the important meeting point of the dairy industry will be held under the theme „Nourishing a sustainable future, nurturing innovation“. It will take place from 12- 14 November at Utrecht, The Netherlands. The convention is hosted by nzo, the Dutch dairy association. ra 11 DAIRY INSIDE

and population growth, is expected to further boost consumption of milk, butter, and SMP, although rural per-ca- pita intake remains below recommended dietary levels. European Union The European Union (EU) is a major player in the global dairy market, contributing a significant share of the world’s milk pro- duction. EU milk production is projected to decrease to 149.4 million metric tons (MMT) in 2025, driven by a number of factors. A continuous reduction in cow numbers, estimated at -0.7% annually, contributes to lower milk output . Tight profit margins for dairy farmers, exacer- bated by high feed and energy costs, lead to increased cow slaughter rates. Stricter EU Green Deal policies and uncertainties regarding long-term farming regulati- ons deter investment in dairy farming. Despite these challenges, milk yields are expected to increase by approximately 1% in 2025, partially offsetting the decline in cow numbers . Germany is the largest dairy producer in the EU, contributing a significant portion of the milk output in the region. German dairy farming is highly industrialized and efficient, focusing on both milk pro- duction and dairy processing. Germany is a major exporter of dairy products, especially cheese, to both EU member states and international markets. In 2024, Germany‘s dairy sector faced challen- ges due to rising production costs and stricter environmental standards, but it remains resilient and continues to lead the EU. France is the second-largest milk produ- cer in the EU and plays a pivotal role in the dairy sector. The country is renowned for its diverse range of dairy products, espe- cially cheese, where it is a global leader. The French dairy industry benefits from strong domestic demand and high-qua- lity production standards. Poland has emerged as one of the top dairy producers in the EU, with steady growth in milk production over recent years. The Polish dairy sector is primarily composed of small- and medium-sized farms, which has contributed to its adap- tability and resilience. Poland‘s dairy pro- ducts, especially cheese, butter, and milk powder, have found increasing demand in both domestic and export markets. The EU Dairy market will be shaped by several factors. Photo: Pixabay Italy is another major dairy producer in the EU, with a strong focus on high-qua- lity, premium dairy products, particu- larly cheese. Italian dairy products like Parmesan, mozzarella, and ricotta have significant international recognition. EU Dairy Market Trends The Netherlands is known for its highly efficient dairy farming system. It ranks among the top dairy producers in the EU, focusing heavily on high-yielding, intensive dairy farming. The country is a major exporter of dairy products, especially cheese and milk powder. In 2025, the EU dairy market will be shaped by several key factors. The conti- nuing reduction in cow numbers, driven by rising feed costs and environmental policies, is expected to limit overall milk production. At the same time, the demand for high-quality dairy products, particularly cheese and butter, is expec- E S G - c o m p l i a n t d e s i g n We design sustainably for the food industry www.foodfab.eu www.atp.ag 13 DAIRY INSIDE

Table 1. Milch production in 2023-2025, (in thousand tonnes – milk equivalent) 2023 2024 (estimated) 2025 (forecast) Change, % (2023-2024) Change, % (2024-2025) India 236 350 242 960 249 000 +2,80 % +2,49 % European Union 159 821 160 621 149 400 +0,50 % −6,99 % United States 102 921 102 509 103 200 -0,40% +0,67 % China 43 435 43 218 New Zealand 21 245 21 437 42 095 21 600 -0,50 % −2,60 % +0,90 % +0,76 % World 966 593 981 051 988 100 +1,50 % +0,72 % Source: Food and Agriculture Organization of the United Nations; U.S. Department of Agricul- ture’s Global Agricultural Information Network (GAIN); USDA Foreign Agricultural Service (FAS); Rabobank (WMP) are also forecast to increase. Revised forecasts predict lower prices for cheddar cheese and butter in 2025, while prices for nonfat dry milk (NDM) and dry whey are expected to rise. China China’s dairy sector is experiencing a major transformation, marking a signi- ficant shift in its import practices. Milk production declined by 0.5% in 2024, and experts forecast a further drop in 2025. Milk production in China is projected to reach 42 million tonnes in 2025, a 2.6% decrease compared to the previous year. This reduction is driven by fewer dairy cows and a sharper-than-expected decline in the fourth quarter of 2024. The country is adopting a new approach in 2025, marking a significant departure from recent trends. This decline could lead to a 2% increase in dairy imports in 2025. The evolving dynamics of milk production and shifting demographics Table 2. Milk trade in 2023-2025, (in thousand tonnes – milk equivalent) 2023 2024 (estimated) 2025 (forecast) Change, % (2024-2025) Import Export Import Export Import Export Import Export India 185 251 182 338 180 345 −1,1% +2,1% European Union 3 063 24 458 3 059 23 811 3 050 23 600 −0,3% −0,9% United States 2 240 12 525 2 274 12 238 2 300 12 500 +1,1% +2,1% China 15 870 178 14 224 164 14 500 170 +1,9% +3,7% New Zealand 210 20 549 184 20 998 180 21 200 −2,2% +1,0% World 84 622 84 619 84 706 84 934 85 000 85 300 +0,3% +0,4% Source: Food and Agriculture Organization of the United Nations; U.S. Department of Agricul- ture’s Global Agricultural Information Network (GAIN); USDA Foreign Agricultural Service (FAS); Rabobank are reshaping China’s import patterns. Potential trade tensions with the U.S. and ongoing investigations into EU dairy subsidies may pose additional challenges to import levels. New Zealand In New Zealand, milk production for 2025 is projected to reach 21.2 million tonnes, reflecting an increase of nearly 1 % compared to 2024. This growth is attributed to generally favorable weather conditions, with the milder impact of the El Niño weather pattern, which typically fosters positive pasture growth for dairy production in the country‘s southern regions. Domestic consumption remains low, with more than 98% of milk produc- tion exported. New Zealand has also secured buyers for its additional milk, contributing to a record-high milk price. However, challenges could arise, particularly due to the shifting global trade environment as the United States moves away from decades of alignment with international trade agreements. Dairy producers are increasingly focusing on high-value pro- ducts such as cheese, butter, and infant formula, shifting away from milk powder. In 2024, whole milk powder (WMP) ex- ports accounted for 41% of total dairy exports, with emerging markets like the UAE and Bangladesh helping to offset declines in China (-5.5 %) and Algeria (-18 %). The export of high-value products, including protein concentrates and lacto- ferrin, surged by 13.8% year-over-year in early 2024, underscoring New Zealand‘s focus on premium market segments. The global dairy market is expected to grow modestly in 2025, driven by steady supply growth and strong export de- mand. Overall, the dairy market in 2025 is set to experience moderate growth, with regions adjusting to market conditions and shifting consumer demands, while facing challenges like trade tensions and environmental policies. Dr Vera Schenkenberger 15 DAIRY INSIDE

facturing process‘ or the testing of cheese vats, the letter “Z” * in the institute‘s acronym says it all. Does the very close connection to milk still exist today, or does your institution have a much broader base? Dr Herwig Bachmann: The letter “Z” – which represents the dairy industry - is still an important part of NIZO and remains an important part of our history. In the meantime, however, we have broadened our focus and are primarily concerned with alternative products that are not based on animal protein. DI: With regard to sustainable nutrition, we are now also seeing a greater shift from animal products to plant-based alternatives and proteins. Is this also reflected in the focus of your institute‘s work? Bachmann: The importance of alternative proteins has reached a very high level at NIZO during the last decade and is also reflected in the work of the various departments. We are working on finding better solutions for replacing animal protein in the entire field of nutrition, in protein technology, fermentation and above all also in process technology. DI: What does this mean for the infrastructure and competen- ce development here at the NIZO Institute? Bachmann: As to infrastructure, NIZO is adapting quite well to the new challenges. In practical terms, this means that we have various new processing equipment in the pilot plant that are especially suited to the production, processing and research of alternative proteins. For example, we have a special group of experts dealing with the fermentation of plant substrates, while other groups focus on protein technology, nutritional and health aspects, and sensory and functional properties. DI: Are there any bottlenecks in this field and how can NIZO help to fix them? Bachmann: The biggest bottlenecks we see in the se of plant- protein are the optimization of taste, texture and in achieving a high level of food safety. One of our efforts here is to achieve improvements in taste by adjusting the fermentation process. To optimize texture we have a protein technology group and a separate group is working on mastering the food safety of the entire process, thus making it suitable for industrial use. DI: Can the new and available technologies addressed here, along with their outcomes, simply be transferred to an indus- trial scale as well? Bachmann: Upscaling for certain product groups is certainly possible. Consider, for example, plant-based alternatives for cheese that are already on the market – or meat substitutes that are already offered on a relatively large scale. In both cases we still have to determine whether newer technologies, such as cellular and microbial protein or protein from precision fermen- tation, can be used economically and if upscaling will meet our aspirations. DI: What is the significance of the NIZO SPRINT project in this context? Bachmann: The Sprint program has allowed us to make relatively large investments in our pilot plant. This mainly concerns systems and equipment related to protein processing, such as a beadmill, homogenizers, ultrafiltration and nanofiltration, extruders and spray drying. DI: Dairy ingredients and plant-based ingredients can offer attractive sensory and functional benefits. Do you think that these favorable parameters will be used for hybrid products in the future? Bachmann: Yes - that is definitely the case, and we are working on projects that address this issue and strive to combine “the best of both worlds”. Ideally, we combine the dairy taste and texture properties with the sustainability and fiber properties of plantba- sed raw materials – all united in a hybrid consumer product. We are pleased to support our customers in the development and production of such products, putting them in a position to assess the success of new launches and, if necessary, make any corrections. DI: Will microbial or cell-based protein soon be playing a grea- ter role with a healthier and more sustainable diet? Bachmann: We have to differentiate here. If we are talking about microbial biomass, for example, then it is likely that this technology will relatively quickly play a greater role in all of our considerations. As far as precision fermentation is concerned, the issue of production costs still plays a major role. Precision fermentation is still very expensive, especially for industrial bulk products, which are often used in the food industry. For highvalue proteins or biomolecules, however, precision fermentation can absolutely be of interest. The technological effort at present is still considerable and raises a multitude of questions that we want to answer in the coming years. One of the challenges NIZO works on is the use of vegetable proteins like in beans for the optimization of taste and texture. Photo: Pixabay 17 DAIRY INSIDE

DAIRY PRODUCTS IN CHINA CONSUMPTION PATTERNS ARE CHANGING. RABOBANK RECOMMENDS THAT DAIRIES ADJUST THEIR PRODUCT OFFERINGS. Traditional snack and beverage shop selling dairy products and coconut drinks Photo: Rawf8-stock.adobe.com Suppliers of dairy products in China must adapt to new consump- tion patterns and adjust their product portfolios accordingly. This is the result of a recent Rabobank study. The Dutch experts see in particular a growing demand for higher quality dairy products and ingredients. For example, functional products aimed at healthy aging and the prevention of obesity are on the rise. The focus is on strengthening the immune system and promoting intestinal health and mental health. The analysts also assume that the share of “traditionally” catego- ries such as baby food and fresh milk in the People’s Republic’s total milk consumption will decline significantly. China‘s milk consumption has tripled in the past 20 years to around 34 kilo- grams per capita. However, the experts predict that the average annual growth rate of 5.7% will probably fall to a maximum of 2% per year in the next ten years. They cite slowing economic growth, the declining birth rate and China‘s aging population as reasons for this change. Subsidies and dumping According to Rabobank, the government in Beijing will boost milk consumption in the domestic market in the coming months. President Xi Jinping recently held talks with leading representati- ves of the dairy industry - for the first time since 2018. As a result of possible support measures, imports of dairy products are also likely to increase compared to the weak year 2024, according to the experts. With regard to the export opportunities for EU dairy products in the Chinese market, the results of a Chinese investigation into EU subsidies and dumping measures in the European dairy sector are eagerly awaited and are expected to be available at the beginning of 2026. As a result, the People‘s Republic could restrict imports of certain goods from the EU, the Dutch bankers warn. The investigation was initiated after the EU imposed countervai- ling duties on Chinese electric cars. Infant formula is the most important sales driver For years, China was considered a barometer of global demand for dairy products, but according to Rabobank, those days are over in view of the increased degree of self-sufficiency as a result of ex- panded production. However, Chinese milk production in the first quarter of 2025 is still in decline compared to the same period last year. Production had already fallen in 2024. The main triggers cited are the reduction in the domestic cow population and the drop in milk prices; the average Chinese producer price in February 2025 was 15 % lower than in the same month of the previous year. Against this backdrop, Rabobank expects a further decline in Chi- nese milk production in 2025. The corresponding rate of decline compared to 2024 is estimated by analysts at 2.6 %. The change in Chinese consumption patterns and China‘s possible reactions to EU trade restrictions are also likely to affect the German dairy industry. According to preliminary figures for 2023, the Federal Office for Agriculture and Food (BLE) estimates exports of milk and dairy products from Germany to China at a total of 348,500 metric tons, which had a sales value of EUR 970 million. Of this, 18,700 metric tons worth EUR 318.8 million were attributable to infant formula, making it the largest sales driver. In terms of volume, whole milk was the largest seller at 153.2 metric tons, corresponding to export proceeds of EUR 137.2 million. AgE 19 DAIRY INSIDE

processed products is diminished, for example, because added nutrients such as vitamins and minerals give the impression of having less naturalness and value. True vegans and many health- conscious consumers want more transparency with regard to the origin and to what degree ingredients have been processed. Sa- tisfying these consumer needs offers food companies and dairies great potential to optimize their current product range not only in terms of sensory properties, but above all in the number and quality of ingredients in the sense of “clean labelling”. Decades of research in the field of dairy technology now enables us to routinely break down the complex mixture „milk“ into its high-quality and functional individual components, which can then be used specifically in many products. Individual compo- nents of milk, such as protein, which includes casein and whey proteins, and such as lactose, are now reliable building blocks in the recipes of many foods – used to enhance the nutritional and sensory properties and ultimately to create products with higher added value. Examples of such products include the use of demineralized whey powder (EMP) in the production of infant formula to improve digestibility and biological value, or using purified whey protein isolates as an integral ingredient in protein drinks or sports nut- rition in general. Individual milk components, such as lactose, are also used in baked goods and can produce the desired browning through an intensified Maillard reaction. In addition to electrolysis or ion exchange processes for the demineralization of whey, common processes for accumulation and removal of milk components include various membrane separation techniques such as ultrafiltration (UF), microfiltration (MF), nanofiltration (NF) or reverse osmosis (RO). In recent years, the use of these processes has become increasingly important also for a wide variety of plant-based raw materials, such as the extraction of liquid soy or pea protein extracts. The continuous progress in the field of plant-based raw materials in terms of extracting individual food ingredients offers the dairy industry a great opportunity to produce new and innovative products from these raw materials. These new products win over consumers, thanks to their appealing sensory properties as well as to their sustainability compatibility – regardless of the dairy product they are familiar with. In addition to the targeted expansion of the product portfolio, new customer segments and markets can be developed, which can strengthen the market position and can strategically realize additional growth potential. The dairy industry has an existing expertise in fermentation, process and filling technology, which provides the necessary solid foundation for this segment expansion. The development of professionally trained personnel to operate the respective facilities for the production of plant-based alternatives has further been promoted by the integration of this topic as a fixed component within the education of dairy technologists since 2022. It is therefore not surprising that the vast majority of dairy companies already have a product line for plant-based alternative products or have founded their own subsidiaries to manufacture and market these products. Plant-based alternative dairy products generate added value. Therefore, to capture this profitability, it is in the interest of the dairy industry to ensure the long-term viability of this market sector by using plant-based raw materials and ingredients. This complexity is illustrated by the presence of individual anti- nutritional factors as well as toxicologically relevant substances. For example, raw materials such as oats and coconuts can be contaminated with harmful mycotoxins such as aflatoxins or fusarium toxins. And legumes, due to the presence of lectins or trypsin inhibitors acting as anti-nutritional substances, can significantly impair nutrient utilization in humans. Consequently, dairies that want to establish themselves in the “plant-based” market segment need to deal intensively with the raw materials in order to build up in-depth knowledge in the areas of product safety, regulatory requirements and suitable analytics. Georg Herbertz Per capita consumption of processed and fresh dairy products expressed in milk solids equivalents Source: OECD-FAO Agricultural Outlook 2024-2033 21 DAIRY INSIDE

Not only individual components but entire process steps are reviewed and optimized where appropriate. For example: converting to a pneumatic compression spring sys- tem reduces wear on nozzles while improving process reliability in older dosing systems. New seals on push rods reduce leakage and maintenance effort. Pneumatic sealing pressure control ensures consistent sealing quality. Even small adjustments can lead to significant improvements. To support this, Ampack has developed modernization packages for its cup and bottle filling machines based on many years of experience. These allow common challenges such as format changes, energy efficiency, or process safety to be addressed in a focused manner. Customers benefit particularly from Ampack’s ability to present potential modernization measures early and systematically, based on a proven catalog. Preventing downtime with proactive care This enables Ampack to not only respond more quickly to service needs but also act preventively. For manufacturers, one thing is paramount: stable processes without unplanned production downtimes. That’s why Ampack relies on experienced technici- ans and project teams for maintenance, spare parts supply, and retrofits. Every measure is documented, including the installed components and their specific requirements. This ensures trans- parency and makes machine operations traceable. Customized service contracts further increase planning reliability, for example through fixed maintenance intervals and discounts. A key role in maintenance and modernization is also the integ- rated monitoring solution: it captures real-time data such as production time, faults, and operating hours. Combined with insights from maintenance visits, a clear picture of the machine’s condition emerges. This predictive maintenance approach ef- fectively reduces downtime. The data helps plan service intervals precisely and detect wear early. This provides planning certainty and saves costs in the long term. “Every one of our measures is aimed at minimizing machine downtime for our customers – and ideally avoiding it altogether. A running machine makes money,” says Yasin Ata. Expertise for long-term performance Ampack’s service concept also includes training for machine ope- rators – online or directly at the machine. These sessions improve operational safety and ensure that technical expertise remains within the company over time. Maintenance visits serve not only to repair but also to assess: Where are there irregularities? Which parts can be optimized proactively? Ampack also supports manufacturers with research and develop- ment services: in its in-house technical center with laboratory, modernizations are tested under real conditions. Packaging tests, Ampack’s service technicians carry out machine inspections, maintenance, modernizations and complete overhauls. dosing trials, and new sealing techniques can also be simulated under realistic circumstances. In this way, Ampack supports its customers not only to maintain their production processes, but also to develop them further – for example, by using new packaging materials or optimizing process parameters. “We often examine the sealing behavior of different materials for our cus- tomers or conduct microbiological tests,” explains Yasin Ata. This results in a comprehensive understanding: What adjustments are necessary? Do the materials meet microbiological standards? These insights help implement safe and market-ready solutions – without compromising process safety. Sustainability through longevity Whether through modernization or strategic new investments: both are essential to future-proof filling systems. Ampack supports manufacturers in significantly extending the service life of their machines through targeted upgrades, while integrating new technologies. This increases system availability and reduces unplanned downtime. With this lifecycle approach, Ampack assumes responsibility for its customers – and for resource-ef- ficient operation. Contact Ampack GmbH Lechfeldgraben 7 86343 Königsbrunn Germany Yasin Ata Sales Manager Modernizations E-Mail: yasin.ata@ampack-solutions.com Phone: +49 151 18517921 www.ampack-solutions.com 23 DAIRY INSIDE

before analysis. This process breaks down fat globules for even distribution, ensuring uniform samples and consistent, accurate measurements. Compact FT-NIR Dairy Analyzers include an effec- tive homogenizer to prepare raw milk for precise quantification of fat, protein, and lactose. In contrast, other liquid dairy products, especially viscous ones or those with added sugars or fibers, often do not benefit from homogenization. It can alter their structure or interfere with the analysis. For these sample types, a peristaltic pump gently moves the sample through the system without changing its composi- tion. This is ideal for products like condensed milk, yogurt drinks, flavored milk, and plant-based alternatives, where sample integri- ty is key for accurate analysis. One example of such a compact 2-in-1 dairy analyzer is Bruker‘s newly released MOVE-T. The ability to switch between homoge- nization and peristaltic pumping via software control makes it exceptionally versatile. It allows dairy producers to analyze a wide range of liquid products using a single setup with a wide 1,000µm Quartz flow cell, without the need for manual adjustments or hardware changes. This flexibility, combined with the speed and accuracy of FT-NIR spectroscopy, enables more frequent testing, tighter control, and ultimately, higher product quality and consistency. 2. Solid and Semi-Solid Dairy Products Despite the wide variety of solid and semi-solid dairy products such as milk powder, cheese, yoghurts, desserts and their inter- mediates, each of these products can be analyzed by a simple reflectance measurement with FT-NIR with little to none sample preparation. The sample is placed in a quartz bottom beaker, a quartz Petri dish or a disposable polystyrene Petri dish and placed on the measurement area of instrument. The reflectance measurement is made from below through the bottom using an integration sphere, a gold-coated reflective chamber that diffuses the light. The sphere in combination with eccentrically rotating the sample captures a larger sample volu- me and eliminates inhomogeneity. For labs with limited space, the compact TANGO FT-NIR spectrometer is the ideal solution, while the MPA III Dairy Analyzer combines the best of two worlds for liquid and solid products. 3. Real-Time In-Process Monitoring FT-NIR spectroscopy is not limited to laboratory analysis; it can also be integrated with Manufacturing Execution Systems (MES) Trend chart showing real- time measurements of fat levels in cheese. Analysis of cheese on the integrating sphere of an FT-NIR spectro- meter. for real-time monitoring, helping to reduce process variation and increasing yield. Dairy producers gain improved operational efficiency, and the agility to respond swiftly to market demands. Examples include monitoring moisture in spray towers in milk powder production to optimize product uniformity and energy use in large batches or the analysis of fat and water content in butter production to meet the tight specifications for maximum profit. Here, FT-NIR process spectrometers like the compact BEAM for solids or the MATRIX F II for solids and liquids using fiber optic probes can easily be adapted at the point of analysis. Key Takeaway: Enhancing Dairy Quality in the Lab and Online FT-NIR spectroscopy marks a major advancement in dairy ana- lysis, delivering precise, rapid, and reliable measurements for both liquid and solid products. By adopting FT-NIR technology, dairy producers can strengthen quality control, ensure consistent product standards, and meet regulatory requirements. Bruker’s ready-to-use calibration methods are locally adaptable and developed in accordance with ISO 21543 | IDF 201:2020 guidelines, ensuring high reliability and compliance. Integrating FT-NIR into production processes also boosts effi- ciency and yield, making it an essential tool for the modern dairy industry. Whether in the lab or on the production floor, FT-NIR provides the accuracy and dependability producers need to stay competitive. Contact Bruker Optics GmbH & Co. KG Rudolf-Plank-Str. 27 76275 Ettlingen Germany Dagmar Behmer Marketing Manager – Applied Spectroscopy E-Mail: dagmar.behmer@bruker.com www.bruker.com/optics 25 DAIRY INSIDE

rheological properties. Above all, pectins ensure uniform fruit dis- tribution and reliable reproducibility of fruit preparation. Whereas in conventional yoghurt fruit preparations, for example, the use of calcium salt is necessary to prevent the fruit preparation from reacting with the white mass, innovative pectins texturize the fruit preparation alone. Thus, it is possible to label only with the words “fruit, sugar, pectin”. The fruit preparation can be stirred in or layered. The fruit preparation’s texture is smooth, shear thinning and not gelatinous. Advantages of standardized, low methylester pectin for yoghurt fruit preparations with 35 - 50 °Brix: • No addition of calcium salt required • Suitable for organic products • Smooth homogeneous texture, not gelatinous • Appealing surface gloss • Low tendency to syneresis • Excellent fruit retention due to low cooking viscosity • Uniform fruit distribution due to the yield point at filling tempe- rature • Good stirring characteristics into the yoghurt • Short ingredients list. Declaration: Pectin Safe and reliable ingredient For many decades, Pectin has been safely and widely used by food manufacturers for the formulation of recipes. As with the Pectin is suitable for milk-based desserts and also for non-dairy desserts. use of food and beverage ingredients, pectin is strictly regula- ted around the world. Consumers can therefore rely on the safe production and high quality of Herbstreith & Fox pectin’s in their products. The consumer market is more attentive and focused on healthy, high quality products making pectin a very appealing product for the simple labelling possible on products. H&F Group: Specialist in plant-based ingredients With companies such as Herbstreith & Fox GmbH & Co. KG and Herbafood Ingredients GmbH in their organization, the H&F Group is renowned across the globe for its proven product port- folios that deliver outstanding functional properties, excellent quality and innovative applications concepts since 1934. The family-run, German company operates in multiple business fields encompassing high-quality food ingredients. Contact Herbstreith & Fox GmbH & Co. KG Pektin-Fabriken Turnstraße 37 75305 Neuenbürg Matthias Eisen Head of Sales and Application E-Mail: m.eisen@herbstreith-fox.de Phone: +49 7082 7913-210 www.herbstreith-fox.com 27 DAIRY INSIDE From the texturization of fruit preparation, to protein stabilization: Pectin enjoys a positive positioning within the consumer’s perception as a fruit-based ingredient.

IFFA 2025: PLACE OF INNOVATION IFFA, THE LEADING TRADE SHOW OF MEAT AND ALTERNATIVE PROTEINS, WAS IN MAY 2025 AGAIN THE POINT OF INNOVATIONS FOR THE INDUSTRY AND CONSUMERS. IFFA demonstrated how automation and robotics are revolutionising protein processing and packaging. Photo: Messe Frankfurt Exhibition The international meat and protein industry took advantage of IFFA to experience the latest trends in automation, artificial intel- ligence (AI) and robotics. AI-supported and datadriven process intelligence is the future, and numerous exhibitors presented groundbreaking solutions in this field. In addition, companies showcased a wide variety of innovative ingredients, trends in craft meat processing and new products made from alternative proteins. Under the motto “Rethinking Meat and Proteins”, 1,019 exhibitors from 52 countries presented machines, technolo- gies and solutions for the entire value chain – from processing and packaging to innovative ingredients and sales trends. The comprehensive range of products and services on offer made it clear that meat and protein processing is developing rapidly, driven by a growing shortage of skilled workers and the need for more efficient processes. Among other things, the focus was on AI applications and automation solutions. Digital technologies for analysing production data also demonstrated their potential for greater transparency, sustainability and cost-effectiveness. Alternative proteins are a growing segment of the food industry, as demonstrated by the interest in the World of New Proteins, which had its own exhibition area at IFFA for the first time. Innovations in taste, texture and nutritional value were the focus. New products based on plant proteins and mycoproteins from fungi, as well as precision fermentation, were the main topics of discussion. The next IFFA will be held from 13 – 18 May 2028 once again in Frankfurt am Main. pr Imprint Editors Graphics AVA-Agrar Verlag Allgäu GmbH Porschestraße 2, 87437 Kempten/Allgäu, Germany Tel.: +49831/57142-0, Fax +49831/79008 Internet: www.deutsche-molkerei-zeitung.de Graduate in Business Administration Alexander Ströhlein (responsible), E-Mail: a.stroehlein@ava-verlag.de Ralph Ammann, Tel. +49831/57142-16, E-Mail:dmz-redaktion@ava-verlag.de Satya Traub, Tel. +49831/57142-48 E-Mail: grafik@ava-verlag.de Advertising Management Lena Wagner, Tel. +49831/57142-56, E-Mail: l.wagner@ava-verlag.de Circulation department Manuela Kleinpeter, Tel. +49831/57142-11; +49831/57142-34 E-Mail: abo@ava-verlag.de Publisher Adolf Birker, Ivan Karl Werner Sterk Publisher divison manager Graduate in Business Administration Alexander Ströhlein Closing date for advertisements: monday a week before publication Bank accounts Print VR Bank Kempten-Oberallgäu eG IBAN: DE46 7336 9920 0000 2156 00 BIC: GENODEF1SFO Sparkasse Allgäu IBAN: DE97 7335 0000 0000 0290 90 BIC: BYLADEM1ALG Place of payment and jurisdiction: Kempten (Allgäu) Holzer Druck und Medien GmbH + Co. KG Fridolin-Holzer-Str. 22+24, 88171 Weiler im Allgäu, Germany This journal and all individual articles and illustrations contained in it are protected by copyright. Upon acceptance of the manuscript, the right of publication as well as the rights to translate, to grant reprint rights, to electronic storage in databases, to produce offprints, photocopies and microcopies are transferred to the publisher. Any use outside the limits set by the copyright law is not permitted without the consent of the publisher.The unsolicited sending of articles and information to the publisher constitutes the consent, which can be revoked at any time, to place the articles or information sent in databases maintained by the publisher or by third parties cooperating with it. No guarantee of accuracy can be given from advertisements placed by telephone. Managing director Dr. Harald Ströhlein Copyright 2025 by AVA-Agrar Verlag Allgäu GmbH 29 DAIRY INSIDE

just survive, by decreasing the administ- rative burden weighing on them. Simpli- fication is my priority, and I will present a first package of measures in May. DI: The food and agriculture sectors play a greater role in the Green Deal. How do you intend to achieve the goals in your department? Christophe Hansen: Farmers want to work with nature, not against it. There- fore, the overall objectives of the Green Deal remain true today. The long-term ab- ility of farmers to produce food depends on healthy ecosystems, fertile soils, polli- nation, clean water, and a stable climate. Protecting these resources is essential for the resilience and future of agriculture. Farmers know this firsthand. They are the first ones affected by the effects of climate change, but they are also a part of the solution. My aim is for our Vision for Agriculture and Food to be a catalyst for a future-proof agri-food sector that works with nature, but we must provide farmers with policies that reward sustainable practices and offer tailored solutions depending on their respective region. By working with nature, we can secure productivity for future generations. DI: Are you planning to conclude further free trade agreements in the near future? Christophe Hansen: We are in an unpre- cedented period of high volatility when it comes to our global relations. These ac- cumulative challenges are a wake-up call showing us the importance of domestic food production but also the importance of reducing our dependencies. We are mostly self-sufficient and are actually the biggest exporter of agrifood products in the world. But we see how fragile the current geopolitical balance is. Therefore, diversifying our trade partners is a matter of essence to maintain reliable supply chains and affordable prices for consu- mers We are deepening our relations with our trading partners: You know the deals we have done with Mercosur, Mexico, Switzerland, and we are now also working with India, Thailand, Malaysia, Indonesia and many others. The EU has the broa- dest network of trade agreements in the world. Other countries see us as a haven of stability and reliability. DI: Many farmers in Europe are wor- ried about their financial livelihoods. What can the EU do to generate cost-covering income for farms in the future? Christophe Hansen: I empathise deeply with farmers’ concerns for their financial livelihoods. Given their arduous worklo- ads, farmers deserve predictability and security of income. Agricultural goods are not just like any other kinds of commodi- ties. You are more dependent on factors that cannot be controlled. Direct income support from the Common Agricultural Policy represents an important safety net for EU farmers and we intend to keep this support in the next CAP. I am also working to strengthen and protect the position of farmers in the food supply chain. I made proposals in that direction in December, int he second week of my mandate, to develop producers’ organisations, secure contracts for farmers and enhance our fight against unfair trading practices. This will ensure that they are not squeezed by other actors in the chain and have a better chance of getting a fair pay for their work. DI: One of the biggest problems in agriculture is also an escalating bure- aucracy. You have already announced that you want to do something about it. What concrete plans are you pur- suing in this regard? Christophe Hansen: Indeed, adminis- trative burden has become a huge part of a farmer’s workload as farmers are burdened by reporting obligations that span beyond agricultural policy. What we will be delivering is a comprehensive simplification package of the current agricultural legislative framework which will particularly streamline support for smaller farms. Alongside this, we will deli- ver on-farm simplification and streamline requirements to better recognise diverse situations and farming practices, such EU-Commissioner Christophe Hansen Photo: European Commission as organic farming, boost competitive- ness through improved and simplified planning and provide greater flexibility to Member States to manage CAP strategic plans. Following this, we will present a broader, cross-cutting simplification package at the end of the year covering other policy areas such as environmental policy, and health policy. This is somet- hing I am closely working on with my colleagues in the Commission. DI: The issue of the CAP has been a constant bone of contention in Brussels not only since yesterday. They have announced that they want to reform the system before 2027. What should the CAP look like in the future? Christophe Hansen: With the CAP, as I have emphasised before, I want an evolution, not a revolution. Farmers are entrepreneurs who need stability and predictability to invest. There needs to be a form of rebalancing from obligations towards incentives. What we will also work towards is better targeting the support to those who need it the most, small farms, family farms, young farmers, female farmers, farmers in areas with na- tural constraints. This is the direction we are pursuing, and this is in line with the 31 DAIRY INSIDE

IDF WORLD DAIRY SUMMIT 2025 THE PROGRAMME FOR THIS YEAR’S WORLD DAIRY SUMMIT EMPHASIZES SUSTAINABILITY AS THE CORE THEME. Octavio Oltra, the International Dairy Federation’s (IDF) National Secretary in Chile, praised the diligent efforts of the Consorcio Le- chero’s organizing team in preparing and coordinating a diverse programme. This programme features speakers and presenters from around the world, adhering to the standards of the Inter- national Dairy Federation, and is expected to attract around 1,000 participants from over 60 countries. „‘Nourishing a Sustainable World,‘ will be the central focus of the talks, presentations, and forums at this event. Dairy products are now more integral than ever to a healthy diet sourced from sustainable systems. The topics and speakers at this summit will provide key insights and messages to reinforce this, addressing the social, environmental, and economic importance of milk production worldwide,“ Oltra highlighted. The World Dairy Summit 2025 will take place from 20-23 October in Santiago, Chile, followed by technical tours to various dairy production regions of the country. Chile‘s dairy sec- tor plays a crucial role in supporting the livelihoods of many dairy farmers and their communities. Hosting the World Dairy Summit in Santiago in 2025 underscores the importance of the dairy sector to the country‘s economy and its commitment to sustaina- In October Santiago de Chile will be the first city in South America to host a World Dairy Summit of IDF. Photo: Pixabay ble practices. This event will provide an excellent opportunity for Chile to showcase its advancements and the significant impact of the dairy sector, particularly in the dairy-producing southern part of the country where many of the technical tours will take place. Laurence Rycken, Director General of the International Dairy Federation, extended a warm invitation to the global dairy com- munity to participate in this landmark event. „As the World Dairy Summit debuts in South America, we invite regional represen- tatives from all sectors to actively participate. This historic event offers a unique opportunity to share experiences and discuss challenges with peers from around the world. As I often say, it’s about global challenges and local solutions, and this occasion to gather, and exchange knowledge is second to none“, Rycken stated. IDF looks forward to welcoming participants to the IDF World Dai- ry Summit 2025 in Santiago, Chile. Registration and information about the programme, speakers, activities, sponsors, and more, is available at the official summit website: www.idfwds2025.com. IDF Dairy Innovation Awards 2025 started Furthermore, IDF announced the launch of the IDF Dairy In- novation Awards 2025, now in its 4th year. These awards recog- nize innovative processes, products and practices that aim to improve efficiency and sustainability across the dairy value chain. Participants are invited to submit their innovations in the four categories “sustainable agricultural practices”, “Innovation in sustainable processing”, “New product innovation” and “People & Planet in the dairy sector”. The solutions should focus on impro- ving the impact of the dairy sector. Submissions are possible until June 7, 2025. The finalists will be announced on the IDF website on September 1. The winners will be announced during the IDF Dairy Innovation Awards 2025 ceremony at the World Dairy Summit. IDF members can join for free, while non-members with paid registration can join. For more details and to submit your entry, please visit https://form.jotform.com/Dairy_Innovation/Home. The awards are hosted by IDF and sponsored by Tetra Pak, a global leader in food processing and packaging solutions and the main sponsor of the IDF Dairy Innovation Awards 2025. pr 33 DAIRY INSIDE

A฀look฀in฀the฀world฀of฀ dairy฀industry-฀฀ inside-news฀and฀ trends wordwide... o www.deutsche-molkerei-zeitung.de AVA-Agrar Verlag Allgäu GmbH Porschestraße 2 87437 Kempten Postfach 3153 87440 Kempten, Germany Tel.: +49831/57142-11 Fax: +49831/79008 E-Mail: abo@ava-verlag.de