126th edition of Foodcom DAIRY Newsletter

6 min di lettura
Foodcom S.A - What
Ramadan started on the first of April and Easter starts on April 17. So, it’s safe to say that all the purchases have already been made with these holidays in mind. What can we expect in the coming days?

With us, you’ll never miss a thing!



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.


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.


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.


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.


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.


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.
Per saperne di più Siero Acido in Polvere
Acid Whey Powder
610 EUR

Aspetti tecnici

Siero Acido in Polvere è una polvere che scorre liberamente, dal colore cremoso e dal sapore leggermente aspro. È prodotto a partire da siero di latte dolce mediante un avanzato processo di filtrazione a bassa temperatura. Il Siero in Polvere si ottiene anche dal siero di latte ottenuto dalla produzione di formaggio giallo e ricotta.

La composizione del Siero Acido in Polvere (AWP) è simile a quella del Siero di Latte Dolce in Polvere (SWP), ad eccezione dei livelli di lattosio più bassi, dell’acidità più elevata e dell’aumento del contenuto di calcio, fosforo e acido lattico.


Siero Acido in Polvere viene utilizzata principalmente nella produzione di ricotta e burro di siero di latte come integratore alimentare. Viene utilizzata anche nella produzione di alcuni prodotti alimentari, come pane, cracker, salumi, torte e piatti pronti. La Siero di Latte Acido in polvere si trova anche nel cioccolato e in vari prodotti dolciari, grazie al suo elevato contenuto di calcio, fosforo e acido lattico.

Inoltre, la Polvere di Siero di Latte Acida può essere utilizzata anche nei mangimi per animali, grazie al suo elevato valore nutrizionale. È un popolare sostituto economico del siero di latte in polvere dolce nell’alimentazione dei suinetti.

Iscriviti alla nostra Newsletter per saperne di più sui nostri prodotti