1. Thoughts
1.1. Produce cream havati cheese
1.2. Energy & time saving - Do an outlet in the processing pasteurizer so that cheese milk can go out of it at the right temperature instead cooling it and then warming it again
1.3. Save material SMP - Check protein % vs competitors and viscosity vs competitors
1.4. Savings material - Put starch stabilizer (.2 to .3%, up to .5% possible) in yogurt and reduce SMP to keep same viscosity and reduce protein
1.5. Possible to reduce SMP dosage in yogurt and cost by increasing homogenizing pressure? Change equipment to 250 or 300 bar.
1.6. Savings material - Put more fat in FF and reduce SMP to keep same viscosity.
1.7. Save water costs by using permeate to clean UF instead of RO water
1.8. Save energy costs by heating/cooling yogurt with heat exchanger instead of fermentation tanks
1.9. Energy saving - Do we need need to homogenize skimmed milk?
2. Product Development
2.1. Milk Shakes low fat
2.1.1. Concept for tuck shops according to facebook message
2.1.1.1. <=2.5g fat per 100ml
2.1.1.2. 15g carbohydrates
2.2. Rahal cheese
2.2.1. Wedge for retail
2.2.1.1. JM to propose way forward
2.2.2. Whole for counter
2.2.2.1. JM to propose way forward
2.2.2.2. Colors - Selected Red (R16 TRP) & Blk (NR4 MWT)
2.2.2.2.1. MX to get samples & compare with wax sample
2.3. Dips
2.3.1. Equipment
2.3.1.1. Cap applicator
2.3.1.1.1. Quote available
2.3.1.2. Prep container
2.3.1.2.1. Test hexogen bib + refrigeration during transport & storing
2.3.2. Zentis preps
2.3.2.1. Flavours liked olive, tzatziki, cheese
2.3.3. Primary packaging
2.3.3.1. Cup type
2.3.3.2. Cup design
2.3.4. Secondary packaging
2.3.4.1. Tray design
2.3.5. Budget
2.3.5.1. Forecast?
2.3.5.2. Profit per piece?
2.3.5.3. Weeks to recover R&D costs?
2.4. Kefalotiri
2.4.1. Concept
2.4.1.1. Tar-Rahhal shape
2.4.1.2. 1 month maturation
2.4.2. Trial
2.4.2.1. Ordered sample cultures arriving wk50
2.4.2.2. MX to do trial to be done 6th Jan 2020
2.4.3. Inform AA
2.5. High protein drink
2.5.1. Ingriedents
2.5.1.1. Sugar <= 4.4%
2.5.2. Equipment
2.5.2.1. Dissolution
2.5.2.1.1. SM to get sample of protein powder which can be blended cold
2.5.2.1.2. MX to trial SM sample to avoid investing
2.5.3. Flavours
2.5.3.1. Data
2.5.3.1.1. JM to create slide
2.5.4. Design
2.6. High protein yogurt
2.6.1. Concept agreed
2.6.1.1. Mixed yogurt/fruit
2.6.1.2. Protein 9%
2.6.1.3. Fat 0%
2.6.1.4. Low sugar
2.6.1.5. Flavours
2.6.1.5.1. Natural, peach, strawberry, blueberry
2.6.1.6. Primary packing
2.6.1.6.1. 500ml bucket (G)
2.6.1.6.2. 200ml cup (H)
2.6.1.7. Secondary packing
2.6.1.7.1. To define
2.6.1.8. Product name
2.6.1.8.1. MX checked with Chr Hansen and Greek Style can be used.
2.6.1.9. Launch
2.6.1.9.1. Target 1st May 2020
2.6.1.10. Economic
2.6.1.10.1. Forecast Qty
2.6.1.10.2. ROI
2.6.2. Technical
2.6.2.1. Yogurt base grainy issue
2.6.2.1.1. 200um filter
2.6.2.1.2. MX to get cost for 300um filter (Nocado)
2.6.2.1.3. Trial at Kold at 88deg C with maize starch to be done 24/1
2.6.2.2. MPC powder blending
2.6.2.2.1. Solago needs 55k-60k investment in order to circulate and disolve
2.6.2.2.2. MX inquiring if MPC soluble in cold temperatures exists
2.6.2.2.3. Possibility to try Stefan's whey protein which can be dissolved in cold temperatures but other parameters might change
2.6.3. Tasting
2.6.3.1. ?????
2.7. Ġbejna tas-salib (soft cheese)
2.7.1. Trial mhawra & bzar ready
2.7.2. RS to gather feedback from January 2020 expo
2.7.3. Product will not be done
2.8. Premium mozzarella (with new equipment)
2.8.1. Concept
2.8.1.1. Taste product development
2.8.1.1.1. Tried & liked
2.8.1.2. Packaging
2.8.1.2.1. Keep same design & use money for adverts
2.8.2. Equipment
2.8.2.1. Need go ahead on new mozzarella process equipment
2.9. Goat drinking milk
2.10. Ġbejniet catering
2.10.1. RS to gather info from January expo re way forward
2.11. SMP buckets
2.11.1. Recipe
2.11.1.1. MX to establish
2.11.2. Costs
2.11.2.1. MG to calculate
2.12. Puddings
2.12.1. MG to calculate costs based on recipe sent by MX
2.13. Fresh gbejna lactose free
2.13.1. Design
2.13.1.1. Primary packaging
2.13.1.2. Secondary packaging
2.13.2. Qtys
2.13.2.1. RS to establish forecast
2.13.2.2. RS to get cost for digital top film
2.13.2.3. Minimum batch size 2600 pcs
2.14. Milk Shakes
2.14.1. Launch (updated 1/3)
2.14.1.1. Toffee
2.14.1.1.1. Forecast - 8 weeks - 200k
2.14.1.1.2. Cartons & prep to be ordered by 26/1 to manage launch 1/3 [Jennifer]
2.14.1.1.3. Marlon to get approved design by 24/1
2.14.2. Evaluating for future
2.14.2.1. Multifruit
2.14.2.2. Coffee
2.14.2.3. Mocha
2.14.2.4. White choc, coconut without pieces
2.14.2.5. Choclate caramel
2.14.2.6. Choclate strawberry
2.14.2.7. Red velvet
2.14.3. Request
2.14.3.1. Fat reduction 2.5g/100ml & 15g carbohydrates
2.14.3.2. Sugar reduction strategy
2.14.4. Done
2.14.4.1. Vanilla biscuit (launched 18th Nov 19)
2.15. Kids yogurt
2.15.1. New flavours
2.15.1.1. Rasberry/Rhubarb liked
2.15.1.2. SM to ask for different fruit variants to pair with tomato and zucchini
2.15.2. Tasting
2.15.2.1. QA to forward samples to Marketing for kids tasting session
2.16. Ġbejniet new flavours
2.16.1. RS to prepare sales per flavour to decide if to replace with new flavour
2.17. Yogurt flavour
2.17.1. Evaluate for future
2.17.1.1. Dessert bounty flavour (coconut/choc)
2.17.2. Opportunities
2.17.2.1. Adding calcium phosphate from milk, good for bones. Possibility for new range for elders or people with low bone density
3. Operation improvements
3.1. General
3.1.1. One point lessons
3.1.2. 5S training & bi weekly audits
3.2. Cheese
3.2.1. Standardize gbejna process
4. Cost reduction
4.1. Milk Filling
4.1.1. Reduce changeover time
4.1.2. Work with maintenance on reoccurring issues
4.2. Cheese
4.2.1. Reduce time in maturation room
4.2.1.1. Contact refrigeration specialist
4.3. Set Up Matrix
4.3.1. Changeover optimisation
4.3.2. Work with Production Dept. to get the data currently available
4.3.3. Identify the constraints of changeover
4.3.4. Get the Stopwatch studies needed
4.4. Yogurt
4.4.1. VSM