The power of powder

How do you drink your milk? Freshly pasteurised, UHT treated for long-life, or made up from powder? As the world gets smaller and the
dairy trade chain gets larger, the answer for more people will be the latter. And, the powder will more than likely be presented to them in the form of a yogurt drink, or a cheesecake. In fact, more people probably ingest dairy that way than in the usual glug down a pinta milk way nowadays. I would bet money on it.

As 2015 unrolls, we’re going to see sea changes in this industry, with the EU CAP system falling by the wayside. The increase in production is well underway in several countries despite the low prices, and this will no doubt see a lot of powder products on the market. Powder solves some logistical problems for dairy – it converts a perishable product into a portable one. It’s easier to store. It can be traded, as Global Dairy Trade shows, having just added lactose powder to its lineup.

On the processing side. It can be incorporated into a lot of products and add a very key protein boost to them. It adds extra dimentions for their recipes. We will be seeing a lot more of powder.