The Dairy Market in Central Asia will Become More Personalized - Marta Misyuvyanets-Krulikevich, dsm- firmenich
Source: DairyNews.today
From November 26 to 27, 2024, the annual Central Asian Dairy Congress AqAltyn will be held in Turkestan, Kazakhstan. This significant event will bring together experts and industry leaders from more than 10 countries to discuss the prospects for the development of the dairy industry in Central Asia. One of the noteworthy speakers at the event will be DSM - Firmenich, a company focused on developing innovative solutions in the fields of nutrition, health, and beauty. In an interview with DairyNews.today, Marta Misyuvyanets-Krulikevich, Regional Sales Manager at DSM - Firmenich, discussed the company’s role in transforming the dairy industry and how their products are helping to improve the quality and sustainability of dairy products.
Could you tell us about the activities of dsm-firmenich, particularly in the fields of nutrition, health, and beauty?
At dsm-firmenich, we are innovators in nutrition, health, and beauty. We reinvent, manufacture, and combine vital nutrients, flavors and fragrances to help the world's growing population thrive. Our comprehensive range of solutions, including natural and renewable ingredients, is backed by renowned scientific and technological capabilities. We work to create what is essential for life, desirable for consumers and sustainable for the planet.
Our impact touches people's lives throughout the day: fr om personalized supplements with vitamins, omegas and probiotics that support health at every life stage; to juicy plant-based protein burgers; and revitalizing drinks from cows that produce less methane. Even our fragrances support well-being through conveying positive emotional experiences. Our multi-faceted approach integrates nutrition, desirability and sustainability to ensure we deliver products that are not only healthy and environmentally responsible but also appealing.
What is the company's role and vision in the dairy industry? How does dsm-firmenich contribute to innovations in dairy production?
Our mission is to support development of dairy products that meet current nutrition trends, without compromising taste or texture. We collaborate closely with dairy producers to help them create dairy applications that do good and taste good, this ranges from low-lactose milk to yogurts for good gut health to delicious regional cheeses and more.
In cheese production, we offer innovative cultures, enzymes, flavors, colors, pectins, texturizers and nutritional solutions. Our solutions support reduced salt and fat formulations without compromising sensory qualities. We also help manufacturers reduce waste and improve efficiencies through coating and ripening solutions, bioprotective cultures and faster and easier bacteriophage contamination testing.
In fermented dairy, our diverse range of cultures, enzymes, nutritional lipids, proteins, pectins, texturizers and flavor modulation solutions allow manufacturers to create great-tasting yogurt products tailored to regional preferences. We can help yogurt manufacturers create differentiated fermented milk products with an improved texture, longer shelf life, and enhanced nutritional benefits.
What nutrition trends are you observing in the dairy market? Are consumers becoming more health-conscious, and how is the industry responding to this?
One of the main drivers is the shifting perception of food as medicine. Consumers are increasingly seeking foods that not only eliminate ‘harmful’ ingredients but also incorporate beneficial components that support proactive health and wellness. We are responding to this demand by offering nutrient-rich premixes that include vitamins, minerals and nutritional lipids which promote wellbeing.
Another significant influence is the rising emphasis on preventative health, with consumers prioritizing products that support long-term wellness. Foods labelled as ‘gut-friendly’, ‘high-protein’, or ‘immune-boosting’ are gaining popularity, and our premixes are specifically formulated to address these health preferences, helping consumers to not only maintain but boost their wellbeing.
What are the key challenges facing dairy producers today, and how does dsm-firmenich support them with its solutions and products?
Maintaining efficiency in turbulent economic climates, improving sustainability and meeting nutritional expectations in plant-based alternatives are paramount concerns for dairy producers. Our targeted solutions address each of these critical areas head-on.
For efficiency, products like Accelerzyme® CPG accelerate cheese ripening without compromising structure or flavor, potentially saving €200,000 in production costs per million kilograms of continental cheese produced.
To help address nutritional gaps in plant-based dairy alternatives, we developed Fortifull™, a digital tool that helps producers recognize and rectify nutrient gaps by comparing a plant-based product’s micronutrient profiles with that of traditional dairy products. Fortifull™ not only ensures nutritional adequacy but empowers producers to enhance their products with additional health benefits based on rich data.
Sustainability is becoming an increasingly important topic globally. What steps is dsm-firmenich taking to promote sustainable practices in the dairy industry?
Our food systems are so interconnected and complex, that only the sweet spot wh ere what is essential, desirable and sustainable meet will do. This is why we have taken a full view of the dairy value chain and have created solutions, processes and ingredients that improve the sustainability of all dairy-based applications. Going straight back to the source, our Bovaer® feed additive reduces enteric methane emissions fr om dairy cows by 30% to 45%. Meanwhile, our testing solutions ensure quality and prevent unnecessary product losses, further improving profitability and sustainability. Delvotest® is the gold standard for antibiotic residue testing and Delvo®Phage test kit can detect bacteriophage contamination in cheese production in one hour – the fastest on the market.
Our Pack-Age® range supports hard and semi-hard cheeses to develop their characteristic taste and texture naturally, while providing crucial protection against mold during ripening. This moisture-permeable, breathable membrane can help to improve the bottom line for dairy producer, boosting the efficiency of the natural ripening process to deliver up to 10% more cheese out of their milk.
It’s sustainable, too – compared to traditionally coated products, Pack-Age® helps to save 1,320kg of CO2 per kilogram of sliced cheese. Overall, our lifecycle analyses show that Pack-Age® can reduce the carbon footprint of cheese production by 5-10%.
Additionally, with recent steps forward in precision fermentation technology, cheesemakers can now take advantage of chymosin ingredients which offer unprecedented levels of control to create the perfect textural profile. Maxiren® XDS, a fermentation-produced chymosin (FPC) coagulant from dsm-firmenich, delivers the highest yield in its category, alongside superior whey quality and slicing performance, this solution has been proven to boost moisture content by up to 1.5 % to produce better quality cheese with the right variety-specific characteristics batch-after-batch.
Our Delvo®Guard range of highly effective protective cultures increase the shelf life of dairy products such as yogurt, sour cream and fresh cheese by effectively combating yeast and mold growth. These cultures also support clean-label formulations giving consumers the best of both worlds – a longer shelf life without a lengthy ingredient list of preservatives and therefore less food waste.
Beyond traditional dairy, we're also committed to supporting sustainable protein diversification. Our Vertis™ CanolaPRO® range is upcycled from the canola press cake – a byproduct from rapeseed oil production. This complete protein contains all the essential amino acids required for muscle growth – all without the need for additional arable land.
Could you tell us about recent innovations or product developments from dsm-firmenich that are aimed at the dairy market?
Technologies like artificial intelligence (AI) and machine learning can help increase the speed and accuracy of product development in the yogurt industry. Our revolutionary Delvo®ONE all-in-one culture portfolio with built-in-bioprotection provides a great example of the benefits advanced technology can bring to the yogurt production process. These cultures were developed with the help of our unique AI-powered Culture Co-Creation Platform, close collaboration with dairy producers and the R&D team at dsm-firmenich.
We also recently launched Maxilact®Next, the fastest pure lactase on the market. This enzyme enables manufacturers to create winning lactose-free products with optimal efficiency and capacity through an additional 25% reduction in hydrolysis time – all without affecting a product’s taste.
Additionally, for yogurt manufacturers, our Delvo®Fresh Pioneer starter cultures offer unprecedented pH stability, maintaining quality for up to 60 days in cold storage. The Delvo®Fresh Pioneer starter culture range enables consistency, stability and guaranteed deliciousness for chilled yogurt applications – including stirred and drinking varieties.
How do you see the future of the dairy industry in terms of health and nutrition? Do you expect significant changes in the next 5-10 years?
In Central Asia, we anticipate an acceleration of trends already established in other regions. Lactose-free dairy products, particularly cheeses, will see increased demand as awareness of digestive disorders grows. We also expect rising interest in organic products and cleaner labels, alongside gradual growth in vegetarian claims for cheese products.
Brands will also likely focus on elevating health credentials through vitamin and protein fortification. Reformulations will become more prevalent, with products adjusted to align with health trends – reducing sugar and salt, or enriching with nutritionally valuable components.
What are your expectations for the dairy industry in Central Asia, particularly in Kazakhstan, wh ere the AqAltyn event is being held?
We foresee the Central Asian dairy market becoming increasingly personalized, catering to individual health needs as technology advances and consumer demands mature. Products promoting efficiency and convenience will gain traction. For instance, ambient yogurts - which can be stored and transported without refrigeration - are likely to see growth due to their longer shelf life and logistical advantages. These products, already popular in many parts of Asia, allow manufacturers to expand into new markets more easily, particularly in areas with limited cold chain infrastructure.
The Central Asian dairy industry, including Kazakhstan, is poised for significant growth but faces unique challenges. Limited local milk production and quality issues necessitate substantial imports, while underdeveloped cold chain infrastructure can cause distribution challenges. However, rising incomes and increasing health awareness are driving demand for value-added dairy products. Events like AqAltyn are vital for addressing these region-specific issues and enabling collaboration across the region.
What key ideas and trends do you plan to discuss in your speech at the AqAltyn Dairy Congress? What will your presentation focus on?
We're excited to introduce dsm-firmenich to dairy producers in Central Asia as a category-of-one leader in taste, texture, and health. With our extensive experience in the dairy category, we'll demonstrate the growth potential of the market and how our solutions can address specific challenges in the region, such as improving milk quality, extending shelf life, and developing products that cater to local taste preferences while meeting growing health and nutrition demands.
Why do you think participation in AqAltyn is important for dairy industry representatives? What message would you like to convey to the participants of the AqAltyn event about the future of nutrition and innovation in the dairy sector?
Face-to-face interactions remain crucial for the food and beverage industry to collaboratively tackle today's complex challenges. AqAltyn provides a unique opportunity for industry leaders to address region-specific issues and share knowledge.
In Central Asia, the growing population requires an agile approach to bringing quality nutrition to more people with minimal environmental impact. Our message to AqAltyn participants is clear: innovation in nutrition and sustainability is key to the future of the dairy sector. By embracing new technologies and solutions, we can create healthier, more sustainable dairy products that meet consumer demands while addressing the unique challenges of the Central Asian market.
At dsm-firmenich, we are innovators in nutrition, health, and beauty. We reinvent, manufacture, and combine vital nutrients, flavors and fragrances to help the world's growing population thrive. Our comprehensive range of solutions, including natural and renewable ingredients, is backed by renowned scientific and technological capabilities. We work to create what is essential for life, desirable for consumers and sustainable for the planet.
Our impact touches people's lives throughout the day: fr om personalized supplements with vitamins, omegas and probiotics that support health at every life stage; to juicy plant-based protein burgers; and revitalizing drinks from cows that produce less methane. Even our fragrances support well-being through conveying positive emotional experiences. Our multi-faceted approach integrates nutrition, desirability and sustainability to ensure we deliver products that are not only healthy and environmentally responsible but also appealing.
What is the company's role and vision in the dairy industry? How does dsm-firmenich contribute to innovations in dairy production?
Our mission is to support development of dairy products that meet current nutrition trends, without compromising taste or texture. We collaborate closely with dairy producers to help them create dairy applications that do good and taste good, this ranges from low-lactose milk to yogurts for good gut health to delicious regional cheeses and more.
In cheese production, we offer innovative cultures, enzymes, flavors, colors, pectins, texturizers and nutritional solutions. Our solutions support reduced salt and fat formulations without compromising sensory qualities. We also help manufacturers reduce waste and improve efficiencies through coating and ripening solutions, bioprotective cultures and faster and easier bacteriophage contamination testing.
In fermented dairy, our diverse range of cultures, enzymes, nutritional lipids, proteins, pectins, texturizers and flavor modulation solutions allow manufacturers to create great-tasting yogurt products tailored to regional preferences. We can help yogurt manufacturers create differentiated fermented milk products with an improved texture, longer shelf life, and enhanced nutritional benefits.
What nutrition trends are you observing in the dairy market? Are consumers becoming more health-conscious, and how is the industry responding to this?
One of the main drivers is the shifting perception of food as medicine. Consumers are increasingly seeking foods that not only eliminate ‘harmful’ ingredients but also incorporate beneficial components that support proactive health and wellness. We are responding to this demand by offering nutrient-rich premixes that include vitamins, minerals and nutritional lipids which promote wellbeing.
Another significant influence is the rising emphasis on preventative health, with consumers prioritizing products that support long-term wellness. Foods labelled as ‘gut-friendly’, ‘high-protein’, or ‘immune-boosting’ are gaining popularity, and our premixes are specifically formulated to address these health preferences, helping consumers to not only maintain but boost their wellbeing.
What are the key challenges facing dairy producers today, and how does dsm-firmenich support them with its solutions and products?
Maintaining efficiency in turbulent economic climates, improving sustainability and meeting nutritional expectations in plant-based alternatives are paramount concerns for dairy producers. Our targeted solutions address each of these critical areas head-on.
For efficiency, products like Accelerzyme® CPG accelerate cheese ripening without compromising structure or flavor, potentially saving €200,000 in production costs per million kilograms of continental cheese produced.
To help address nutritional gaps in plant-based dairy alternatives, we developed Fortifull™, a digital tool that helps producers recognize and rectify nutrient gaps by comparing a plant-based product’s micronutrient profiles with that of traditional dairy products. Fortifull™ not only ensures nutritional adequacy but empowers producers to enhance their products with additional health benefits based on rich data.
Sustainability is becoming an increasingly important topic globally. What steps is dsm-firmenich taking to promote sustainable practices in the dairy industry?
Our food systems are so interconnected and complex, that only the sweet spot wh ere what is essential, desirable and sustainable meet will do. This is why we have taken a full view of the dairy value chain and have created solutions, processes and ingredients that improve the sustainability of all dairy-based applications. Going straight back to the source, our Bovaer® feed additive reduces enteric methane emissions fr om dairy cows by 30% to 45%. Meanwhile, our testing solutions ensure quality and prevent unnecessary product losses, further improving profitability and sustainability. Delvotest® is the gold standard for antibiotic residue testing and Delvo®Phage test kit can detect bacteriophage contamination in cheese production in one hour – the fastest on the market.
Our Pack-Age® range supports hard and semi-hard cheeses to develop their characteristic taste and texture naturally, while providing crucial protection against mold during ripening. This moisture-permeable, breathable membrane can help to improve the bottom line for dairy producer, boosting the efficiency of the natural ripening process to deliver up to 10% more cheese out of their milk.
It’s sustainable, too – compared to traditionally coated products, Pack-Age® helps to save 1,320kg of CO2 per kilogram of sliced cheese. Overall, our lifecycle analyses show that Pack-Age® can reduce the carbon footprint of cheese production by 5-10%.
Additionally, with recent steps forward in precision fermentation technology, cheesemakers can now take advantage of chymosin ingredients which offer unprecedented levels of control to create the perfect textural profile. Maxiren® XDS, a fermentation-produced chymosin (FPC) coagulant from dsm-firmenich, delivers the highest yield in its category, alongside superior whey quality and slicing performance, this solution has been proven to boost moisture content by up to 1.5 % to produce better quality cheese with the right variety-specific characteristics batch-after-batch.
Our Delvo®Guard range of highly effective protective cultures increase the shelf life of dairy products such as yogurt, sour cream and fresh cheese by effectively combating yeast and mold growth. These cultures also support clean-label formulations giving consumers the best of both worlds – a longer shelf life without a lengthy ingredient list of preservatives and therefore less food waste.
Beyond traditional dairy, we're also committed to supporting sustainable protein diversification. Our Vertis™ CanolaPRO® range is upcycled from the canola press cake – a byproduct from rapeseed oil production. This complete protein contains all the essential amino acids required for muscle growth – all without the need for additional arable land.
Could you tell us about recent innovations or product developments from dsm-firmenich that are aimed at the dairy market?
Technologies like artificial intelligence (AI) and machine learning can help increase the speed and accuracy of product development in the yogurt industry. Our revolutionary Delvo®ONE all-in-one culture portfolio with built-in-bioprotection provides a great example of the benefits advanced technology can bring to the yogurt production process. These cultures were developed with the help of our unique AI-powered Culture Co-Creation Platform, close collaboration with dairy producers and the R&D team at dsm-firmenich.
We also recently launched Maxilact®Next, the fastest pure lactase on the market. This enzyme enables manufacturers to create winning lactose-free products with optimal efficiency and capacity through an additional 25% reduction in hydrolysis time – all without affecting a product’s taste.
Additionally, for yogurt manufacturers, our Delvo®Fresh Pioneer starter cultures offer unprecedented pH stability, maintaining quality for up to 60 days in cold storage. The Delvo®Fresh Pioneer starter culture range enables consistency, stability and guaranteed deliciousness for chilled yogurt applications – including stirred and drinking varieties.
How do you see the future of the dairy industry in terms of health and nutrition? Do you expect significant changes in the next 5-10 years?
In Central Asia, we anticipate an acceleration of trends already established in other regions. Lactose-free dairy products, particularly cheeses, will see increased demand as awareness of digestive disorders grows. We also expect rising interest in organic products and cleaner labels, alongside gradual growth in vegetarian claims for cheese products.
Brands will also likely focus on elevating health credentials through vitamin and protein fortification. Reformulations will become more prevalent, with products adjusted to align with health trends – reducing sugar and salt, or enriching with nutritionally valuable components.
What are your expectations for the dairy industry in Central Asia, particularly in Kazakhstan, wh ere the AqAltyn event is being held?
We foresee the Central Asian dairy market becoming increasingly personalized, catering to individual health needs as technology advances and consumer demands mature. Products promoting efficiency and convenience will gain traction. For instance, ambient yogurts - which can be stored and transported without refrigeration - are likely to see growth due to their longer shelf life and logistical advantages. These products, already popular in many parts of Asia, allow manufacturers to expand into new markets more easily, particularly in areas with limited cold chain infrastructure.
The Central Asian dairy industry, including Kazakhstan, is poised for significant growth but faces unique challenges. Limited local milk production and quality issues necessitate substantial imports, while underdeveloped cold chain infrastructure can cause distribution challenges. However, rising incomes and increasing health awareness are driving demand for value-added dairy products. Events like AqAltyn are vital for addressing these region-specific issues and enabling collaboration across the region.
What key ideas and trends do you plan to discuss in your speech at the AqAltyn Dairy Congress? What will your presentation focus on?
We're excited to introduce dsm-firmenich to dairy producers in Central Asia as a category-of-one leader in taste, texture, and health. With our extensive experience in the dairy category, we'll demonstrate the growth potential of the market and how our solutions can address specific challenges in the region, such as improving milk quality, extending shelf life, and developing products that cater to local taste preferences while meeting growing health and nutrition demands.
Why do you think participation in AqAltyn is important for dairy industry representatives? What message would you like to convey to the participants of the AqAltyn event about the future of nutrition and innovation in the dairy sector?
Face-to-face interactions remain crucial for the food and beverage industry to collaboratively tackle today's complex challenges. AqAltyn provides a unique opportunity for industry leaders to address region-specific issues and share knowledge.
In Central Asia, the growing population requires an agile approach to bringing quality nutrition to more people with minimal environmental impact. Our message to AqAltyn participants is clear: innovation in nutrition and sustainability is key to the future of the dairy sector. By embracing new technologies and solutions, we can create healthier, more sustainable dairy products that meet consumer demands while addressing the unique challenges of the Central Asian market.