Summary of the week 31 (dairy)

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Foodcom S.A - What
This is our summary of the week 31 on the European dairy market divided into 4 main categories.



More inquiries, fewer production lines from Western European producers and less milk (decreases are estimated to be between 2.5% up to -4% year-on-year) increased the prices of the offered SMP back to 2.45 EUR/kg.  Many manufacturers claim that the price will return to the level of 2.55 – 2.58 EUR/kg within two weeks due to the lack of stock for the end customers. FCMP is steady. Domestic demand is quite consistent, but deliveries to China are seasonally slowed down. As for now, the production of FCMP is reduced, but may bounce back soon. We can see some movement in whey. WPC80 and WPI90 consistently high. Whey permeate food ca. 710-715 EUR/MT EXW. Lactose food ca. 950-970 EUR/MT EXW.


Low number of inquiries from the market for first-class cheeses. Gouda/Edam available around 2.97 – 3.03 EUR/kg EXW NL/DE. Mozzarella around 2.90 – 2.95 EUR/kg EXW depending on the date of receipt. Interest in cheese offcuts for melting is not declining.


Last week we saw a significant increase in the price of cream – the level of 4.80 – 4.85 EUR/kg EXW PL/DE was reached. The production price of butter from this material is approx. 4.02 – 4.05 EUR / kg EXW PL. It’s hard to find offers below 4 EUR/kg EXW DE/NL/PL for fresh butter. Butter stocks are in equilibrium with the demand. It is a bit different in the case of frozen butter, the price of which is about 3.90 EUR/kg EXW PL. Butter cubes are in low demand, which is quite typical for this time of the year in Europe. AMF is offered in the area of ​​EUR 4.95 EUR/kg EXW UK/IE with the prospect of growth above 5 EUR/kg EXW in the coming weeks.


The milk collection across Europe is declining. This affects the amount of raw material, and thus it causes increases in price in all liquids. Cream rose as much as 100-150 EUR/MT. We will soon find out if this trend persists. SMC up for another week.
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Technische Aspekte

Erythrit ist ein weißes, kristallines Granulat, das praktisch geruchlos ist und einen sehr süßen Geschmack hat. Es ist gut wasserlöslich und weniger gut löslich in Ethanol.


Erythrit wird in der Regel in der Lebensmittelindustrie als Süßungsmittel verwendet. Der Rohstoff kann auch als Hemmstoff für Geschmacks- und Texturveränderungen, als Geschmacksverstärker oder als Verdickungsmittel verwendet werden. Erythrit wird auch in der Kosmetik als Ersatz für Glycerin oder in der Pharmazie zur Herstellung von Tablettenpasten verwendet.

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