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A safe, quality and nutritious product begins at the development stage: with the selection of ingredients, design; product and process control; storage and distribution; and lastly product application. During the concept stage, the R&D team assesses the customer and market needs and ensures alignment to the regulations where the product is produced and exported. Meanwhile the Quality and Operations team makes sure mandatory and voluntary standards, process and product operation controls are properly administered. This is a continuous cycle for both new and existing products.
"Understanding drivers and anticipating trends helps us create desirable products for our customers. We anticipate demand for fat-filled milk powder will continue to grow, and we continue to introduce plant-based proteins and develop more private label products. We also remain focused on cost effective recipes to meet nutrition needs of customers, particularly in Africa."
Lai Kim Leng, Olam’s Dairy Ingredients R&D Manager
If you'd like to speak to a member of our team about addressing a challenge or developing something new, email us a email@example.com
We're always innovating to solve the dairy industry's biggest challenges. That's why we've developed IFFMP HY01 — a new instant fat-filled milk powder that can maximise yield all while ensuring healthier and tastier products for your customers. Find out how little IFFMP HY01 can go a long way.
As part of our Strategic Plan, we identified the need to address increasing consumer demand for products which are 'Right-for-me, Right-for-the-planet' and 'right-for-the-producer. Demand is shifting from whole milk powder to fat-filled as customers seek healthier, cost-efficient dairy alternatives. We have eliminated trans and hydrogenated fats in our milk drinks. With many of our milk products sold in Africa, we focus on affordability and fortification.
In 2019 we helped a leading customer improve their gross margins by reducing the costs within our recipe. We created a process for palm oil-based fat-filled milk to undergo yoghurt fermentation with a profile like UHT grade whole milk powder. We also shortened the yoghurt fermentation process from 7 hours to 5.5 while retaining texture and taste.