chapter 1
Feeding the World
The world needs more natural nourishment
By 2050, the population is predicted to be close to 10 billion people¹.
To counteract the micronutrient deficiencies that still remain a significant issue in both developing and developed countries across the globe, there needs to be a greater appreciation of and an increased access to nutrient dense food².
Too many people worldwide are malnourished³²
Malnutrition includes undernutrition, inadequate micronutrients and obesity, which are risk factors for non-communicable diseases.
1 billion people do not consume enough protein³
This is critical because children with low protein intakes have a higher risk of stunting.
3.5 billion people are at risk of inadequate calcium intake⁴
Calcium is essential for bone health, but inadequate intakes have also been linked to other health challenges, such as cardiovascular disease.
chapter 2
Naturally Nutritious
A unique bundle of nutrients in every single drop of milk. For us, this begins with New Zealand’s natural, pasture-based farming system
Milk is naturally nutritious, as it contains a unique combination of more than 10 essential nutrients that give it its wide-ranging health benefits.
A glass of milk is important for good health, due to the complex interactions between its physical structure or matrix, nutrient bundle, and bioactives such as complex milk lipids, and milk oligosaccharides.
We believe it’s impossible to replicate.
10+ Essential Nutrients
Protein
Benefits
Protein, which helps build and repair muscles and bones.
Carbohydrate
Benefits
Carbohydrates, which is the body’s primary source of energy.
Fat
Benefits
Fat is a source of energy and helps with the absorption of fat-soluble vitamins.
Calcium
Benefits
Calcium is vital for healthy bones and teeth, and important for muscle contraction.
Phosphorus
Benefits
Phosphorus, which helps support cell structure and function.
Potassium
Benefits
Potassium is required for nerve response and muscle contractions.
Magnesium
Benefits
Magnesium supports muscle function and helps maintain bone strength.
Zinc
Benefits
Zinc is required for optimal immune function and wound healing.
Vitamin B2
Benefits
Vitamin B2 is needed to convert food into energy.
Vitamin B12
Benefits
Vitamin B12 is needed for the central nervous system and normal blood function.
Vitamin A
Benefits
Vitamin A, which is found in full-fat milk, for healthy eyesight, cell growth and immune function.
chapter 3
Life Force
Goodness for many ages and stages
Milk and its products have been an important part of the human diet for around 8,000 years, and they have helped us survive and thrive as a species⁵.
Versatile, delicious, and nutritious, milk can be a key building block when consumed as part of a healthy balanced diet⁶. Its unique bundle of nutrients and matrix provides multiple health benefits that are relevant across the life stages⁷.
Children
Healthy growth and development
Milk is packed full of the good things kids need for healthy growth and development, including essential nutrients such as protein, fat and carbohydrates⁸. As well as calcium, phosphorus, vitamin B12, vitamin A and zinc⁹.
Better immunity
A number of nutrients found in milk are vital for a healthy functioning immune system, including zinc, vitamin A (in full-fat milk) and vitamin B12. Milk’s high-quality protein is also an important tool to help keep our bodies fighting fit¹⁰.
Teenagers
Muscle function and growth
Milk proteins are rich in all the specific amino acids our bodies need but can’t produce, making it an ideal option for growing teens who need to rebuild and repair muscle tissue after sports and activity¹¹⁻¹².
Cognitive performance
Milk fat globule membrane (MFGM) contained in dairy fat includes complex lipids, which are also found in high concentrations in the brain. Consuming milk will help increase the intake of these lipids and may help provide cognitive benefits for growing teenagers¹³⁻¹⁷.
Adults
Maintaining healthy bones
We reach our peak bone mass by 30 years old, so it’s key in the years after, that in order to maintain strong bones we need to consume calcium, phosphorus and protein. These bone friendly nutrients, which are found in milk in significant amounts, can also play an important role in the prevention and management of osteoporosis in our later years¹⁸⁻²⁰.
20/20 vision
Vitamin A, which is naturally found in full-fat milk, plays a crucial role in overall eye health for people of all ages. For adults, vitamin A is particularly important for preventing night blindness and maintaining cornea function²¹⁻²².
Older adults
Muscle maintenance
Milk naturally contains essential nutrients such as calcium, magnesium, and potassium, as well as high-quality protein, all of which have a specific role in supporting growth, development, maintenance and normal functioning of our muscle mass ²³⁻²⁶.
Heart health
Full-fat milk as a whole product with its unique bundle of nutrients, physical matrix and bioactives, has shown to have multiple health benefits, including supporting our heart health. Milk consumption is associated with reduced risk of many heart health risk factors, with a reduced risk of stroke, high blood pressure and metabolic syndrome²⁷⁻³⁰.
chapter 4
Nourishing Impact
Milk plays an irreplaceable role in our global food system³¹
Packed with goodness to support healthy lives it is the single greatest contributing source of food for calcium, vitamin B2, dietary fat and lysine (an essential amino acid) availability³¹.
We believe New Zealand’s own nutrient dense milk and dairy products have an essential part to play in helping to nourish the planet.
We are proud to deliver this sustainable dairy goodness to people all around the world in new and exciting ways through our world-leading global brands.
Milk is a naturally nutritious food that delivers positive benefits that supports billions of people all over the world to live full and healthy lives.
References
1. https://www.un.org/en/globalissues/population#:~:text=Our%20growing%20population&text=The%20world's%20population%20is%20expected,billion%20in%20the%20mid%2D2080s.
2. Pingault, N., Caron, P., Kalafatic, C., Allahoury, A., Fresco, L. O., Kennedy, E., ... & Zurayk, R. (2017). Nutrition and food systems. A report by the High Level Panel of Experts on Food Security and Nutrition of the Committee on World Food Security.
3. Wu G et al. (2014) Production and supply of high-quality food protein for human consumption: sustainability, challenges, and innovations. Ann N Y Acad Sci.
4. Shlisky J et al. (2022). Calcium deficiency worldwide: Prevalence of inadequate intakes associated health outcomes. Ann N Y Acad Sci, 1512(1): 10-28.
5. Rozenberg S, Body J J, Bruyère O, Bergmann P, Brandi M L, Cooper C, Devogelaer J P, Gielen E, Goemaere S, Kaufman J M, Rizzoli R, Reginster J Y (2016). Effects of Dairy Products Consumption on Health: Benefits and Beliefs--A Commentary from the Belgian Bone Club and the European Society for Clinical and Economic Aspects of Osteoporosis, Osteoarthritis and Musculoskeletal Diseases. Calcified Tissue International, 98(1):1-17.
6. Food and Agriculture Organization of the United Nations (FAO) (2013). Milk and Dairy Products in Human Nutrition. Accessed 05.04.17 at http://www.fao.org/docrep/018/i3396e/i3396e.pdf
7. Smith N W, Fletcher A J, Hill J P, McNabb W C (2022). Modeling the Contribution of Milk to Global Nutrition. Frontiers in Nutrition, 13;8:716100
8. Hoppe C, Mølgaard C & Michaelsen K F (2006). Cow's milk and linear growth in industrialized and developing countries. Annual Review of Nutrition., 26, 131-173
9. Allen L H & Dror D K (2011). Effects of animal source foods, with emphasis on milk, in the diet of children in low-income countries. Nestle Nutrition Workshop Ser Pediatr Program 67:113-130
10. Lin, T., Meletharayil, G., Kapoor, R., & Abbaspourrad, A. (2021). Bioactives in bovine milk: chemistry, technology, and applications. Nutrition reviews, 79(Suppl 2), 48–69. https://doi.org/10.1093/nutrit/nuab099
11. Lopez M J & Mohiuddin S S (2023). Biochemistry Essential Amino Acids. In StatPearls [Internet]. StatPearls Publishing; PMID: 32496725.
12. FAO (Food and Agriculture Organization of the United Nations) (2013). Dietary protein quality evaluation in human nutrition. FAO food and nutrition paper No 92, Rome.
13. Xia Y, Jiang B, Zhou L, Ma J, Yang L, Wang F, Liu H, Zhang N, Li X, Petocz P, Wang B (2021). Neurodevelopmental outcomes of healthy Chinese term infants fed infant formula enriched in bovine milk fat globule membrane for 12 months - A randomized controlled trial. Asia Pacific Journal of Clinical Nutrition, 30(3):401-414.
14. Timby N, Domellöf E, Hernell O, Lönnerdal B, Domellöf M (2014). Neurodevelopment, nutrition, and growth until 12 mo of age in infants fed a low-energy, low-protein formula supplemented with bovine milk fat globule membranes: a randomized controlled trial. The American Journal of Clinical Nutrition, 99(4):860-8.
15. Veereman-Wauters G, Staelens S, Rombaut R, Dewettinck K, Deboutte D, Brummer R J, Boone M, Le Ruyet P (2012). Milk fat globule membrane (INPULSE) enriched formula milk decreases febrile episodes and may improve behavioral regulation in young children. Nutrition, 28(7-8):749-52.
16. Li F, Wu S S, Berseth C L, Harris C L, Richards J D, Wampler J L, Zhuang W, Cleghorn G, Rudolph C D, Liu B, Shaddy D J, Colombo J (2019). Improved Neurodevelopmental Outcomes Associated with Bovine Milk Fat Globule Membrane and Lactoferrin in Infant Formula: A Randomized, Controlled Trial. The Journal of Pediatrics. 215:24-31.e8.
17. Kim, S. H., Kim, W. K., & Kang, M. H. (2016). Relationships between milk consumption and academic performance, learning motivation and strategy, and personality in Korean adolescents. Nutrition research and practice, 10(2), 198–205. https://doi.org/10.4162/nrp.2016.10.2.198
18. Kanis J A, Melton L J 3rd, Christiansen C, Johnston C C, Khaltaev N (1994). The diagnosis of osteoporosis. Journal of Bone and Mineral Research, 9:1137-1141.
19. de Jonge E A, Kiefte-de Jong J C, Hofman A, Uitterlinden A G, Kieboom B C, Voortman T, Franco O H & Rivadeneira F (2016). Dietary patterns explaining differences in bone mineral density and hip structure in the elderly: the Rotterdam Study. The American Journal of Clinical Nutrition 105(1), 203-2011
20. .Fabiani R, Naldini G & Chiavarini M (2019). Dietary patterns in relation to low bone mineral density and fracture risk: A systematic review and meta-analysis. Advances in Nutrition 10(2), 219-236.
21. National Institutes of Health (2024). Vitamin A and carotenoids: Fact sheet for health professionals [online] Accessed at https://ods.od.nih.gov/factsheets/VitaminA-HealthProfessional/
22. Carazo, A., Macáková, K., Matoušová, K., Krčmová, L. K., Protti, M., & Mladěnka, P. (2021). Vitamin A Update: Forms, Sources, Kinetics, Detection, Function, Deficiency, Therapeutic Use and Toxicity. Nutrients, 13(5), 1703. https://doi.org/10.3390/nu13051703
23. National Institutes of Health (2024). Potassium: Fact sheet for health professionals [online] Accessed at https://ods.od.nih.gov/factsheets/Potassium-HealthProfessional/
24. National Institutes of Health (2024). Magnesium: Fact sheet for health professionals [online] Accessed at https://ods.od.nih.gov/factsheets/Magnesium-HealthProfessional/
25. National Institutes of Health (2024). Calcium: Fact sheet for health professionals [online] Acessed at https://ods.od.nih.gov/factsheets/Calcium-HealthProfessional/
26. McGregor, R. A., & Poppitt, S. D. (2013). Milk protein for improved metabolic health: a review of the evidence. Nutrition & metabolism, 10(1), 46. https://doi.org/10.1186/1743-7075-10-46
27. Soedamah-Muthu S S & De Goede J (2018). Dairy consumption and cardiometabolic diseases: systematic review and updated metaanalyses of prospective cohort studies. Current nutrition reports, 7(4), 171-182.
28. Alexander D D, Bylsma L C, Vargas A J, Cohen S S, Doucette A, Mohamed M, Irvin S R, Miller P E, Watson H, Fryzek J P (2016). Dairy consumption and CVD: a systematic review and meta-analysis. The British journal of nutrition, 115(4):737-50.
29. Feng Y, Zhao Y, Liu J, Huang Z, Yang X, Qin P, Chen C, Luo X, Li Y, Wu Y, Li X, Huang H, Hu F, Hu D, Liu Y, Zhang M (2022). Consumption of Dairy Products and the Risk of Overweight or Obesity, Hypertension, and Type 2 Diabetes Mellitus: A DoseResponse Meta-Analysis and Systematic Review of Cohort Studies. Advances in Nutrition, 13(6):2165-2179.
30. Drouin-Chartier J P, Brassard D, Tessier-Grenier M, Côté J A, Labonté M È, Desroches S, Couture P, Lamarche B (2016). Systematic Review of the Association between Dairy Product Consumption and Risk of Cardiovascular-Related Clinical Outcomes. Advances in Nutrition, 7(6):1026-1040.
31. Smith N W, Fletcher A J, Hill J P, McNabb W C (2022). Modeling the Contribution of Milk to Global Nutrition. Frontiers in Nutrition, 13;8:716100.
32. https://globalnutritionreport.org/reports/2021-global-nutrition-report/