Show Notes
The dairy protein industry is riding the crest of a wave – whey protein isolate and concentrate prices are orbiting where nobody ever expected – demand is off the charts. One of the very first companies globally to invest in membrane technology to essentially create these whey protein products was Carbery – a relatively small but niche Irish based company working out of South West Cork. Its not only milk protein that makes money for Carbery – taste and flavours have been good for business also. This week Jack Kennedy sits down with Jason Hawkins, CEO at Carbery. Previously Jason worked with Kerry and indeed Dairy Farmers of America so he is well known across the world. Carbery today is different to what it was even five years ago – they’ve grown the milk pool and invested into 'Synergy' - Carbery's taste and flavour business - so what next for Carbery? We also hear from milk suppliers around the world on what's happening and why or how it is impacting milk supply.
More from The Milk Business
What’s the difference between milk protein isolates and concentrates – what’s fast and what’s slow protein, what’s the difference between plant and animal protein – what is the future of protein and will we need animals at all very soon. This week to find out more about protein Jack Kennedy talks to Andre Bordkrob from Moorepark Food Research Centre in Cork, Ireland. Following a barrage of questions and engagement about protein last week in follow up to our visit to Kilkenny Cheese this week we have decided to try and answer some of your questions about the difference between isolates and concentrates, whey and milk protein and what's the future for plant proteins.
In this week's episode we visited a new development called Kilkenny Cheese on the East coast of Ireland. It's a Joint Venture investment between a family run company headquartered in the Netherlands called Royal A-ware and Tirlan, an Irish co-op based in the East of Ireland. Kilkenny Cheese make soft cheeses Edam and Gouda with by products of whey and cream processed at other Tirlan locations in Ireland. We also hear from milk suppliers in New Zealand, The Netherlands, England, and Ireland.
The Mid Term elections are coming up in the US – the World Dairy Expo was on last week in Madison – the US dairy industry has been flying and continues to fly – this week we get an update on the most fascinating aspect of the global dairy business - the US dairy scene. We also chat milk suppliers from New Zealand, the Netherlands, England and Ireland.
This week we have a peep under the protein bonnet of three leading global dairy companies – Leprino in the US, Arla in Europe and Tatua in New Zealand as we attempt to answer the question everybody is asking will unprecedented US dairy expansion in milk production and processing mean protein prices collapse next year and that the wheels come off the protein train. We hear from suppliers in New Zealand, Australia, Denmark, the Netherlands, France, England and Ireland as Friesland Campina and Arla both lift milk prices for October.
How many of you have heard of the Global Dairy Platform? Well, it’s an international organisation that represents the global dairy sector. This week Jack Kennedy sits down with it’s CEO Donald Moore to get the low down on what role it plays for the dairy sector and how it operates as an organisation.