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SMP
Due to a quiet trading week and lower SMC rates, prices have stabilized. At present, we do not see a tendency of the skimmed milk easing much further. However, due to the drought in the current climate such dues translate in the decrease in milk supply, therefore we might see another month of product’s prices staying stable.
WPC
WPC 80 is more visible on the market. The shift in the production of WPC 80 can be seen in the market, as the availability of the product has undergone a slight correction. The presence of cheaper concentrate in the market is noticeable, but we assume that this is a result until the limits are reached. Demand has increased for WPI, of which prices that were considered unsatisfactory to some lately, but these are now staying with us for a moment, as people are beginning to accept them. Exporting countries outside the EU are looking for isolates, indicating that there is a lower product availability. In regard to whey isolate, availability is very limited, as producers had been selling out several weeks in advance. Furthermore, demand has remained steady, the availability of WPC80 from Eastern Europe has increased over the past two weeks. In recent months, trade rates have settled at a level that was not really acceptable. Now we see that they will stay with us for a while, as people have accepted the current prices.
Gouda/Edam
Last week, we noticed a trend in Dutch cheeses keeping stable. The easing on the market is most likely due to the traders offering the products at a different rate, though spot milk prices stay firm. However, we’ve witnessed factories offering milk not in line with the current market situation. There has begun the questioning if the delay in production of cheese could mean unavailability of the product.
Butter
In the case of butter, there is a clear difference between prices in Eastern and Western Europe. In the West, the price of butter varies between 7250 and 7300, while customers on CEE expect prices of 7050 – 7100.
Cream
The market for Cream has changed its course slightly in the last week, with a small drop in prices. Uncertainty about the fat content of milk remains, as producers expect a further seasonal decline. In the U.S. demand for cream is present, but some butter and ice cream production schedules have been reduced in response to staffing shortages.
SMC
Prices for SMC have declined during the assessment period, but the difference is slight. In the American market, milk production is somewhat inconsistent across the country, but production is trending generally steady to lower. Hot temperatures are affecting cow welfare and contributing to a decline in milk production at the farm level.
En savoir plus sur Glucose
Aspects techniques
Le Glucose est le monosaccharide le plus abondant à l’état naturel. Il est très riche en calories. Le glucose est principalement fabriqué à partir de maïs ou de blé et de pommes de terre.
Foodcom S.A. propose également un sirop de glucose, une forme raffinée et très concentrée de glucose industriel. Le produit est une solution claire et se caractérise par une transparence et une viscosité élevées. Le sirop de glucose n’a pas de saveur distincte et est moins sucré que le fructose ou le saccharose. Le sirop est la forme la plus populaire utilisée dans le secteur de l’alimentation et des boissons.
Application
Dans la production alimentaire, le glucose est utilisé pour obtenir les propriétés physiques souhaitées du produit final. Il améliore la viscosité, augmente le goût sucré et sert d’exhausteur de goût. Le produit sert également de conservateur dans les produits en bocal et en conserve.
Le Glucose est largement utilisé dans le secteur de la confiserie comme ingrédient dans les bonbons, les glaces, les desserts, les crèmes, les gelées, les confitures ainsi que dans une gamme de boissons et de boissons aromatisées. Le Glucose est utilisé en médecine, par exemple en cas d’hypoglycémie, pour diluer certains médicaments. Il est également administré aux patients après une intervention chirurgicale.
