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SMP
Demand for SMP worldwide continues to outstrip supply in most producing regions. As milk production has struggled for months, buyers would like to secure volumes for the future. Sellers appear to be reducing risk and are reluctant to sell futures, leaving mainly spot activity and higher prices.
FCMP
Demand for FCMP is increasing. Constantly rising fats prices have an impact on FCMP costs. Price increases are due to low supply and high demand, as well as steadily increasing prices for production costs, especially feed/fertilizer and energy costs.
SWP
Dairy markets continue to show signs of a bull market due to low production of most dairy products in Europe. The lack of available milk (and thus dairy commodities) has caused producers to have to renegotiate contracts with buyers, leaving irregular customers without coverage. This means that SWP prices are likely to remain high and buyers will not have coverage for future items.
Butter
The outlook for butter is increasingly short-term, as the most activity is seen in the spot market across all producing regions. As demand is strong and supply shows no signs of improving, we are likely to see tight markets in the coming weeks.
Cheese
With most of the action in Europe taking place in a very tight and sentiment-dependent cash market, the cheddar market is likely to see more price rises in the near future. Since the gouda production forecasts are not very optimistic and most of the trade is only in the very tight spot market, our forecast for the European gouda market remains optimistic. Over the next few weeks, sellers are likely to slowly start offering volumes for May, while many buyers will be looking for cheese.
Liquids
In general, all liquids started last week with high prices, but the closer to Friday the prices of cream and concentrate started to fall. This is a normal situation before Easter due to lower production and a small break for the holidays. Milk is still below last year’s level and in some countries there will be a milk peak and milk will become scarce. SMC could be bought for 3400 EUR/MT and cream for 8600 EUR/MT.
En savoir plus sur Concentrat des Protéines du Lactosérum Instant
Aspects techniques
Concentrat des Protéines du Lactosérum Instant n’est pas aromatisé et peut donc recevoir n’importe quelle saveur ou arôme. Le concentré instantané se dissout facilement, même dans l’eau froide, et augmente l’absorption des protéines. WPC Instant contient 80 % de protéines, par rapport au WPC 35 le produit contient des niveaux beaucoup plus faibles de lactose et de sodium, mais une teneur accrue en acides aminés à chaîne ramifiée. Le WPC 80 Instant se caractérise par une bonne rétention d’eau et des propriétés émulsifiantes.
Application
Le WPC 80 Instant est utilisé dans la production de pain et de produits de boulangerie, de crèmes, de soupes, de prémélanges de sauces ainsi que dans divers types de viande, et il est largement appliqué dans les aliments diététiques ainsi que dans les produits de nutrition sportive, également appelés protéines WPC 80 %. C’est également un bon substitut des œufs.
