Summary of the week 36 (dairy)

7 min de lectura
Foodcom S.A - What
This is our summary of the week 36 on the European dairy market divided into 4 main categories.



After a long stagnation, customers accepted the prices offered by the market. Shopping time!
SMP below 2.60 – 2.64 EUR/kg EXW is hard to find, manufacturers do not offer large quantities due to the very high cost of the raw material. Last week, a new contract was finalized by Algeria, where they reportedly managed to get a price of 2.76 – 2.80 EUR/kg CFR.

We also received more and more inquiries for the WPC80, the price of which remains high. Right now offers are around 8550-8650 EUR/MT EXW. A fairly large increase in GDT prices also resulted in an increased interest in lactose (which is offered above 970 EUR/MT EXW) and whey permeate food grade is offered above 720 EUR/MT EXW.


High milk prices resulted in a significant increase in prices for virtually all cheeses. 
Gouda/Edam offered around 3.40 EUR/kg EXW and there is simply no cheese left on the market. Mozzarella is hard to find below 3.10 EUR/kg EXW. Inquiries also came up about Cheddar cheese.


The price of the cream means that butter made from cream costs around 4.55 – 4.60 EUR/kg EXW PL. Butter from Ireland/UK is offered at 4.25 EUR/kg EXW IE/UK. As a result, many buyers begin to switch to the use of frozen butter, the offers of which oscillate at the level of 4.15 – 4.30 EUR/kg EXW, depending on the origin and expiry date. Whey butter is offered at the level of 3.95 EUR/kg. The growing demand for raw material, low availability of milk and the season for fat will therefore continue to drive the growth 🙂


Another week and another week of surge cream prices (offers around 5.60 – 5.65 EUR/kg EXW). Skim milk is offered above 0.25 – 0.26 EUR/kg EXW.
Más información Vainillina
5540 €

Aspectos técnicos

Es un compuesto químico orgánico formado por un anillo de benceno sustituido con tres grupos funcionales: aldehído, hidroxilo y metoxilo. Es uno de los componentes de la fragancia de la vainilla. La vainillina se deriva sintéticamente del guayacol y se extrae de la lejía producida durante la fabricación del papel. La característica más importante que distingue a la vainillina de la vainilla es el sabor. El sustituto sintético de la vainilla tiene un sabor más intenso que el del fruto natural de la planta. Se presenta en forma de finos cristales de color blanco a ligeramente amarillo.


La vainillina se utiliza principalmente como agente aromatizante en la industria alimentaria. También se utiliza como ingrediente en perfumes y cosméticos, y como semiproducto en la industria farmacéutica.

Suscríbase a nuestra Newsletter para saber más sobre nuestros productos