Better Dairy, More Plant-Based
Farm Dairy is a modern dairy company based in Lelystad. It supplies private-label dairy products to various retailers, ranging from fresh and shelf-stable dairy to a line of plant-based products. Farm Dairy was also one of the first producers to introduce hybrid dairy products. Several years ago, the company began moving towards a more sustainable future. Its motto: better dairy, more plant-based. It is a significant step in the traditionally conservative dairy sector, but one that Managing Director Arend Bouwer and Manager Quality and Technology Hans Zijlstra are determined to pursue.
Bouwer is proud of the progress the company has made. “We keep taking things one step further. Our first step was to switch from conventional milk to pasture-based milk. Over time, various certifications were added, including On the way to PlanetProof.”
Dairy drink
Bouwer sees plant-based dairy alternatives as a logical part of this strategy. Farm Dairy offers alternatives to milk, yoghurt and custard, as well as barista products. Wherever possible, these products are made from locally grown ingredients.
Farm Dairy also produces hybrid dairy products, which are sold as dairy drinks. “Finding the right ingredients and formulation is an ongoing process,” Zijlstra explains. “You want to retain the positive qualities of dairy, such as its nutritional value and taste.” To develop the right recipe, the company held numerous discussions with pioneers in this field and with ingredient suppliers. “These conversations almost always resulted in collaborations.”
Local ingredients
For a dairy company, pursuing this path can sometimes feel like swimming against the tide. “The dairy sector is fairly conservative. People are quick to assume that you are against dairy, but that is not the case. We support farmers. We are not taking an activist stance; we simply prefer to explore the possibilities.”
One of the challenges is using locally sourced ingredients. “If we want to extract protein from locally grown fava beans for use in our dairy products, the beans first have to be sent abroad because the necessary technology is not available in the Netherlands. This is partly the result of consolidation within the industry. As a medium-sized company, it is much more difficult to bring about change,” Bouwer says.
That is why it is important to encourage other dairy and food producers to invest in plant-based proteins as well. “If everyone plays their part, we have a greater chance of success because we can build a solid foundation together.”
A quiet transition
Another risk is whether consumers will accept plant-based and hybrid dairy products. “The word ‘vegan’ has virtually disappeared from product packaging. Companies now prefer the term ‘plant-based’, if they mention it at all. Making claims is quite difficult. You can say that plant-based or hybrid dairy helps to reduce CO₂ emissions, but that does not mean much to the average consumer. Retailers, however, are keen to achieve their CO₂ reduction targets.”
Instead of a highly visible transition, in which the shift towards plant-based proteins is clearly communicated and used as a marketing tool, the industry is increasingly opting for a quiet transition. This change is less visible but has progressed rapidly in recent years. Naturally, taste plays a crucial role.
All ingredients are clearly listed on the packaging, but it is often not immediately apparent that a product is hybrid. Moreover, neither the term “hybrid” nor its precise meaning has been defined by law, making it even more difficult to communicate product claims.
Future promises
The dairy sector is clearly evolving. Many developments are under way, and young professionals have an essential role to play. “It is still a fairly conservative sector. We need young professionals whose perspectives and expertise can help move it forward,” Bouwer says.
Zijlstra adds: “Working in the food industry is one of the most rewarding jobs there is. Although a great deal is changing, there are still plenty of opportunities for companies that recognise societal shifts early and take action.”
Young IFFI Event
During the Young IFFI event on 8 October, Arend Bouwer and Hans Zijlstra will give a presentation on Farm Dairy and hybrid dairy products. Participants will also be given a tour of Farm Dairy’s production facility in Lelystad.
