01 NUKAMEL
NUTRITION
03
Outstanding quality, innovation and taste THE ART OF GROWING 1954 Nukamel is the first company ever to develop a milk replacer for calves 1970 Launch of Fokkamel, a milk replacer for rearing calves 1980 1990 International expansion outside the EU 1995 Volamel the nutritional emulsifier 2003 Management buy out 2010 2009 Functional feed, the launch of the Nukamix range Strategic acquisition of a production plant in Weert, the Netherlands 2011 Launch of Emulsizym4seasons 2014 Development of Nukamix Extra, a plasma replacer with guaranteed level of active immunoglobulins Construction of new 2016 head office in Weert, the Netherlands 1960 Leader in the veal industry in Europe Development of Porcomel, a milk replacer for piglets and of a dairy ingredient range for the feed industry 2006 EU ban on antibiotic growth promoters : Launch of Emulsizym 4 THE ART OF GROWING 5
ORIGIN OF KEY MILK BASED INGREDIENTS butter production WHOLE MILK cheese production Bacterial ferments are used for the process CREAM & BUTTER butter and milk fat have a very positive impact on taste anti-bacterial properties drying SKIMMED MILK acid precipitation Acids (HCl, H 2 SO 4 ) used in the process (Cl and SO 4 incorporates into the products) HARD CHEESE SWEET WHEY good taste immunoglobulins (Ig) CURDS & SOFT CHEESE ACID WHEY natural lactic acid present lower in ash DRIED SKIMMED MILK low-heat (72 C for 15s) high temp will damage the proteins CASEIN CASEIN WHEY high in ash, inorganic acids used inferior taste, means low intake drying crystallisation ultrafiltration Industrial processes e.g. wallpaper glue and the meat industry (sausages) crystallisation ultrafiltration WHEY POWDER stimulates intake LACTOSE DELACTOSED WHEY lower in ash due to the whey origin (cheese) WHEY PROTEIN CONCENTRATE active Ig level very high protein quality PERMEATE high in lactose no available protein (ureum) LACTOSE DELACTOSED CASEIN WHEY WHEY PROTEIN CONCENTRATE PERMEATE CONCLUSION very high in ash Nukamel is working with low heat milk powder only, ensuring the highest protein availability and best possible taste impact. The casein whey is produced with inorganic acids, which yield products high in ash. This limits intake and increases the probability of digestive disorders. LACTOSE high in lactose no available protein (ureum) crystallisation DELACTOSED PERMEATE CONCLUSION The whey from cheese has a natural positive impact on taste. Being selective about the sources of the whey ensures the taste of the final product is stable. Whey protein concentrates are produced by ultrafiltration, (reverse osmosis) requiring a very gentle drying process (low heat treatment as well). Furthermore, by testing for active Ig Nukamel selects for whey with high protein availability and retained anti-bacterial activity. 6 THE ART OF GROWING 7
PRODUCTION PROCESSES FERMENTATION SPRAY DRYING SPRAY COOLING Pre-digestion FERMENTATION The raw materials are fermented to enhance their nutritional value in our functional feeds. Bioactive peptides are released that stimulate growth and kill bacteria. The protein is pre-digested and therefore faster absorbed. Lactic acid is formed which increases the palatability of the feed and exerts an antimicrobial effect in the gut through ph reduction and anion/proton effects in the pathogenic cells (e.g. E. coli). Hot air Steam Dairy + fat Hot air Steam Dairy powder Cold air Hot emuslsified fat Dairy powder Cold air Emulsified fat is spray-cooled in a whirlwind of dairy protein SPRAY DRYING The dairy/fat solution is sprayed in steam. Improved flowability. Fine powder. Strict process control, preventing heat damage. SPRAY COOLING CAKING SENSITIVITY lactose lactic acid whey proteins (bioactive) peptides NUKAMEL TECHNOLOGY Technical and functional properties of fermented dairy products are important for handling, processing and pellet quality. Figure: Comparison of caking sensitivity of different whey-based products (2016) Fat Dairy powder SPRAY COOLING VS SPRAY DRYING 1.1 95.7 88.2 0.9 Emulsified fat Dairy Calf Milk Replacer based on Spray drying technology Calf Milk Replacer based on Spray cooling technology The highly emulsified fat is sprayed in a whirlwind of powder and crystallises on the outside. Improved wettability. Better digestibility and performance. Unique patented coating technology. Increased concentrate intake in calves. sweet whey Fokkamix fermented whey (high in lactic acid) Nukamix (high in lactic acid) Weight day 56 (kg) Concentrate Feed Intake (kg/day) Figure: Data from Nukamel calf research (2014): data corrected for weight at day 0 8 THE ART OF GROWING 9
QUALITY STARTS WITH PEOPLE Nukamel s employees are trained in understanding customers needs. This knowledge base allows us to monitor our products accurately. Processes are checked and analysed on a day-to-day basis. PHYSICAL CONTROL Particle size Free-flowability Solubility aspects Disc measurements Microscopy ORGANOLEPTIC CONTROL Taste Smell Visual aspects SELECTION OF RAW MATERIALS Strict supplier channel Constant processing Low heat Nutritionally sound Non-hygroscopic ANALYTICAL CONTROL NIRS Weende analysis Immunoassays Minerals and trace elements Microbiology Fat quality parameters Amino acids FEED STANDARDS GMP+ FSA ISO QS SKAL 10 THE ART OF GROWING 11
CALVES POULTRY LAMBS & KIDS MILK REPLACERS Nukamel, Fokkamel MILK REPLACER CONCENTRATES Fokkamix EMULSIFIER Volamel BROILERS, TURKEYS AND DUCKS Volamel, Mixomel LAMB AND KID MILK REPLACER Lammomel, Kiddomel LAMB MILK REPLACER CONCENTRATE Wessamix PIGLETS SPECIALTIES VEAL CALVES MILK REPLACERS Porcomel DAIRY INGREDIENTS FOR CREEP FEED Nukamix DAIRY INGREDIENTS FOR WEANER FEED Porcomix, Fokkamix DAIRY INGREDIENTS FOR STARTER FEED Mixomel, Feedomel EMULSIFIER Volamel FOALS Equimel BUFFALO Buffalomel PUPPIES & KITTENS Doggimel MILK REPLACERS Nukamel 12 THE ART OF GROWING 13
NUKAMEL WORLDWIDE Protein concentrates Dairy feed ingredients Functional feed Mr John Kammerer, Foreign office Brazil Nukamel s personality with the owners actually managing the business and making decisions with their people on the ground constantly is the biggest difference I ve seen in my experience in Brazil. Mr Gerardo Alamos M, Foreign office Chile If we have ever needed something different, we have always had the chance to discuss it. And all our ideas have always been considered. Mr Partha Sarathi Karmakar, Foreign office India Even if competitors develop a similar line to one of Nukamel s, we are a step ahead Mr Firas Jisry, Foreign office UAE At Nukamel our success is driven by our passion in doing the business, we and our clients are one family SALES PER PRODUCTGROUP Soluble milk replacers Other Latin America SALES Asia PER AREA Europe (non-eu) Nutritional emulsifiers Europe (EU) 14 THE ART OF GROWING 15
Industriekade 32-34 6001 SE WEERT the Netherlands (t) +31 495 541 165 info@nukamel.com WWW.NUKAMEL.COM