Callum Griffiths

Last week the market felt volatile, although in the end most prices haven't really moved up or down a lot. Looking at last week's update we see the bids and offers for cheese and butter might have gone up € 50,- but with wide spreads between the bid and ask. Powder prices feel a bit weaker, but talking to producers we do not see the weakness reflected in their offers. How bullish, bearish or stable the market feels really depends on the counterpart on the other side of the conversation. However, June has started and the timeframe for most partners on the purchases side is narrowing before the summer starts. Last week the "standstill" in the market felt mainly driven by the buyers being on hold, if they push the forward button again, we expect to go back to the bullish trend of the last weeks. Want to read our report, click on the link below. Want to receive our update every morning in your inbox, please sign up via the link in the comments. #butter #cheese #gouda #edam #mozzarella #smnp #gdt #dairy #milk #prices #markets

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Acorn Dairy, an organic dairy farm in northeast England, has reported a 700% surge in applications for doorstep milk deliveries - https://ow.ly/FQ7U50Up2L0 #WholesaleDistribution #Wholesale #FoodService

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Positive news from Sainsbury’s trialing lower stocking density. As long as our poultry production is allowed to grow, in respect of ridiculous red tape from planning committees and others. Eg. I read about a re-build project being stopped because of weeds growing through cracked concrete on a derelict site. Then we can grow. Can we become self sufficient? Well, we now need 20% more floor area to get us back to where we were before the reduction and we need to move fast as some of the supermarkets will fulfill their demand at the drop of a hat from Europe or beyond regardless of production standards. If we make smarter decisions quickly with good choices of well insulated buildings and the use of modern technology such as heat exchangers, energy efficient ventilation systems, AI monitoring equipment and less red tape we have a chance to keep our industry growing. British chicken is amongst the best in the world with extremely well regulated production standards. A lean, cheap tasty protein. Buy British Chicken and keep Britain Farming. #britishchicken #poultry #poultryindustry

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3 in 4 On Premise consumers in Britain drink hot beverages in the out-of-home, including their iced varieties ☕ 🧊 Andy Hodgson reveals that consumers are looking beyond cost and cup size when making buying decisions. It's no longer enough for suppliers to simply provide a product, it's essential to work with operators to meet consumers' evolving needs. Explore the latest in hot beverages - https://lnkd.in/g9nmXni5 #OutOfHome #HotBeverages #ConsumerTrends #Coffee #PurchasingDecisions

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Milking clusters, as semi-abstract wall art. There is an easy-to-read article here on the DairyNZ website. https://lnkd.in/gK2_PsuN

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PASTURE FED DAIRY 🌱🐄🥛 Over the coming weeks, we’ll be exploring the world of pasture fed dairy and its wide-ranging benefits to both farmers and citizens. 🚜 #dairyfarmers We’re delighted to have a growing number of Pasture for Life certified dairy herds across the UK that enjoy 100% pasture-based forage when grazing and when housed, and members who are looking to transition to more pasture fed approaches. Hear the success stories of our certified farmers who have transitioned to a 100% pasture fed system. They share tips and suggestions to help you transition to pasture-based approaches, which, as we will find out, can benefit wellbeing and business resilience. 🥛#citizensfocus 100% pasture fed produce is nutrient-rich and produced in line with nature. Discover more over the next few weeks on why to source certified Pasture for Life produce. Find your local Pasture for Life dairy: https://lnkd.in/e8CdBMBS 🧀🥛🐄🌱 #pasturefeddairy #dairy #pastureforlife #dairyfarming

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𝐂𝐨𝐧𝐬𝐮𝐦𝐞𝐫𝐬 “𝐩𝐫𝐞𝐩𝐚𝐫𝐞𝐝 𝐭𝐨 𝐩𝐚𝐲 𝐦𝐨𝐫𝐞” 𝐟𝐨𝐫 𝐭𝐡𝐞𝐢𝐫 𝐛𝐚𝐧𝐠𝐞𝐫𝐬   This is music to my ears, but not for the reasons you might think!    The humble banger is - and in my opinion will always be - one of the most versatile and cost-effective ways to feed your family. That said, the sausage often gets its fair share of bad press because of the mystery of what it’s made from. I will always champion the quality of Porky Whites Ltd , not just because I’m the MD, but because if I wouldn’t eat it, why would I sell it?    In the midst of spiralling pork prices and the race to the bottom, I’m proud to have been able to (just about) stand firm on what goes into a Porky Whites sausage and commit to making the best sausage we can. The old phrase of “you get what you pay for” does ring true here, but quality does not need to cost the earth. Paying a fair price for aunt of effort to source the best ingredients and create a quality product I believe is reasonable. Besides, if you’re going to make the sausage the star of your plate, paying a bit more will pay off when it comes to taste.   The numbers quoted by Meat Management, AHDB - Agriculture and Horticulture Development Board and Kantar don’t lie and it’s a real pleasure to see that not only is the pork sector starting to stabilise after a torrid 18 months, but that consumers are coming back to the humble banger! - Pork sausages now account for 18.8% of the total retail pork category - 82% of households purchased pork sausages from retailers in the last year - In the Foodservice category, volumes of convenient sausage offerings showed double digit growth driven by higher frequency of purchase As the maker of the UKSW’s Best Pork Sausage and Supreme Sausage Champion for our Signature Surrey Sausage, I probably would say our sausages are the best, BUT I would also say there is room for everyone at the table, not just the big brands and the supermarket own brands, the local butcher and the artisan creators.    Happy UK Sausage Week everyone! #PorkyWhites #Sausages #UKSW #UKSausageWeek

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Scottish biotech in £2.3m Eos-led raise to revolutionise dairy farming industry https://buff.ly/3Oui5VB Biotangents Ltd Fiona Marshall Jill Arnold CA EOS Ross McDermid #HighGrowthScotland #BusinessNews #Scotland #UnionMedia

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UK set to consider extending it's sugar tax to include milk- based drinks. Milk based drinks were typically exempt from the levy tax, these included beverages such as milkshakes and pre-made milk based coffee drinks. https://lnkd.in/eivAtKWS #foodlaw #foodregulatory #ukfoodlaw #foodscience #sugartax #sugarsweetenedbeverages #regulatoryaffairs #sugar #milkbeverages #milkdrinks

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The week started of strong, and it's continuing to look strong as well. With increasing prices for liquids, we see the market is getting ready for higher prices. We did get a lot of calls/emails/WhatsApp messages asking what is driving our bullish view/ or this bullish momentum. Judging from these questions, it seems a lot of partners had been expecting an opposite move. The answer lies within the question it seems. With many partners convinced prices should drop, we now see many buyers returning at the same time to the market, trying to lock in whatever cheap offers they can still find. And a market with more buyers and fewer sellers almost never trades down.   Want to read our view on this market, please click the article below. And if you want to receive our daily updates in your mailbox, please register via the link below: #smp #butter #cheese #dairy #milk #cream #smc #gouda #cheddar

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Last week we had an interesting week in the dairy market with, again, significant activity, but without a significant change in prices. Most of the trades we brokered were at (or very close to) the price levels of the previous week. The EU is now past the expected French milk peak and the milk peak in NL/Germany is around the corner. So far the dairy market has been coping well with the additional milk. This week we even saw a slight recovery in the spot liquid prices. Meanwhile, the weather forecast in the EU is improving slowly and it seems the demand for fresh products and the food service industry is improving slowly with it. The spot market for almost every product feels very balanced and the need for sellers and buyers to think about Q3/Q4 seems equally low on both sides. So with a balanced market and without much pressure to make decisions, it seems our partners are ready for a break. In the next 2 weeks, we expect to see lower activity as most of our partners have plenty of bank holidays, and bridge days, in combination with school breaks. We will therefore be traveling ourselves in the next two weeks with no possibility to write updates. Our colleague Linda will be available to broker deals and inform our partners where possible about the changing dynamics if they occur.

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Why is the government not telling the truth about UK food production ? Back in 2019, when the National Farmland Trust was started, UK food production was supposed to be at 60%, although in truth it was a lot closer to 50%, Now in 2024 after a wet autumn, winter and spring preventing fields being planted, seeds being washed away, land being removed from agriculture by house building, Solar farms, tree planting, rewilding and the government paying farmers to remove land from food production, to grow flower meadows, they are still saying we are producing 60% or higher of our food, when our own estimate is that the UK will only produce about 30% of the food eaten here in 2024, and its set to get worse in future years The time for protection for UK food processing farmland is now, before its to late, nationalfarmlandtrust.org

#meettheteam Hear from whad fayed, Poultry Nutrition Product Manager, from the Devenish International team. Whad shares an insight into his background and experience, and discusses how the international team support customers to optimise performance on on their farms, and sustain profitability. #wearedevenish #devenish

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Our Pork Sector Chair, Glen Nimmo, is back with his second update for levy payers! Curious about what’s happening in the pork market? Want to know how AHDB and the Pork Sector Council are driving progress and supporting the industry? Glen’s latest update covers: ✅ Pork market trends ✅ Impact of our marketing campaigns ✅ How we’re engaging levy payers. Read the full update and stay informed 👉 https://ow.ly/nphc50TOz7E

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LinkedIn Update for West London Food Innovation Centre Advancing Quality and Food Safety in Potato Products At the West London Food Innovation Centre, we are dedicated to helping Food Business Operators (FBOs) optimise their processes for producing high-quality and safe potato products, such as French fries and other fried or oven-baked goods. By focusing on innovative recipe and process design, we enable businesses to meet customer expectations while maintaining compliance with food safety standards. 🔬 Testing and Preparation: Raw Material Quality: Conduct reducing sugar tests using fry testing or advanced equipment to ensure the right frying colours. Remove immature tubers and slivers to enhance the quality and avoid burnt or defective final products. Pre-Washing and Sorting: Techniques like salt brine flotation or pre-washing help identify and eliminate unsuitable tubers. 💡 Process Optimisation: Blanching: Adjust blanching processes based on raw material quality to control colour and reduce reducing sugars, minimising acrylamide levels. Additive Use: Disodium diphosphate (E450) prevents discolouration and ensures consistency in colour and texture while reducing after-cooking darkening. 📦 End-User Guidance: Providing clear cooking instructions is critical to ensuring the quality and safety of products. For both consumers and professional end-users: Maintain frying temperatures between 160–175°C and oven temperatures between 180–220°C. Preheat cooking devices and avoid overcooking to achieve a golden-yellow colour. Adjust cooking times for smaller portions to prevent excessive browning or over-frying. 📋 Professional Tools and Support: Support professional kitchens by supplying calibrated tools like timers, frying curves, and colour grading charts alongside clear visuals of the target final product. This ensures consistency and optimal sensory quality. At the West London Food Innovation Centre, we work to drive innovation while maintaining the highest standards of quality and food safety. Let us help you take your products to the next level with expertise and solutions tailored to your needs. #FoodInnovation #QualityControl #FoodSafety #Sustainability #PotatoProducts #WestLondonFoodInnovation

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