CREAMY
TREND
Forget about milk and sugar in tea and coffee
– Fonterra’s latest channel within its global
foodservice business Beverage House is taking
advantage of a growing trend that includes
beverages made with yoghurt, topped with cream
cheese and mixed with cream…and the cooperative
says it’s in a prime spot to lead the world.
www.foodtechnology.co.nz 41
rotary screw compressors and a 5000
litre capacity air receiver from Kaeser
partner Mobile Compressed Air have
been installed to meet the compressed
air requirements rather than one larger
unit, as the time in between presses
gives the two compressors the ability to
refresh the air receiver, bringing it back
up to pressure between the crushing
cycles. For Teusner this means cost
savings, not only in terms of the initial
capital investment cost, but also the
longer term associated lifecycle costs
of running the compressed air system.
“We have now had the Kaeser compressed
air system in play for one harvest
and it worked perfectly. We have
been really happy with the quality of the
machines and the level of support.” At
the heart of every SK series rotary screw
compressor is a premium quality screw
compressor block featuring the Kaeser
Sigma profile rotors. The flow-optimised
rotors are able to achieve power savings
of up to 15%, compared with conventional
screw compressor block rotor
profiles. The rotary screw compressors
feature energy-saving, premium efficiency
IE3 drive motors, that comply with
(and exceed) prevailing Australian GEMS
regulations for 3 phase electric motors;
the series also features an innovative
cooling system which uses a high efficiency
dual-flow fan and separate air
flow channels for cooling of the motor,
the fluid/compressed air cooler and the
control cabinet. This not only achieves
optimum cooling performance, low compressed
air discharge temperatures and
minimal sound levels, but also promotes
efficient air compression.
DRINK-TREND
Almost 600 million
cups of tea and coffee
are consumed
out-of-home daily in
the Asia Pacific region, a 22%
increase on five years ago,
and Fonterra general manager
marketing Susan Cassidy says
Beverage House will provide premium
Anchor Food Professionals
products to the growing number
of modern coffee and tea houses,
beverage kiosks and dessert
bars. “In Asia, consumers are
moving from traditional ‘straight’
brews to drinks with dairy, as
they look for a more indulgent
way to enjoy their daily fix of coffee
or tea,” Cassidy says. The
trend of adding dairy to more
traditional beverages started in
China with the tea macchiato,
which is green tea topped with a
mix of cream and cream cheese.
“This trend was really driven by
youth and took off, with people
queuing for hours to get the latest
creation from their favourite
tea house,” Cassidy says. “We
moved quickly and as a result
the tea macchiato alone grew
the volume of our cream and
cream cheese sales by 47%
in the first half of the 2017/18
financial year.” Since the start
of 2018, Beverage House has
sold more than 30,000 metric
tonnes of product, enough to
create the equivalent of more
than 400 million tea macchiatos.
“Beverage House has mainly
been focussed on China so far,
but the potential for growth in
other markets is huge. We are
now using what we’ve learnt
to look at other markets where
beverages with dairy are growing
in popularity.” Beverage
House sits alongside Fonterra’s
existing Foodservice channels:
Quick Serve Restaurants, Italian
Kitchen and Asian Bakery.
“Having a standalone channel
within our Foodservice business
means we can be more targeted
with the service we offer
our beverage customers and
gain a better understanding of
changing consumer tastes and
trends,” Cassidy says.
/www.foodtechnology.co.nz
