lipiman - 2-11-2006 at 18:08
Right now I am having a problem with milk powder.
I have a full cream whole milk powder (not branded) with prices about USD 2.6/kg. Meanwhile in Indonesia's market, there is a branded milk powder that
sell only USD 1 per 300 grams.
If I want to sell my full cream whole milk powder with branded, I will lose the competition in Indonesia' market, because USD 2.6/kg not include box,
aluminium paper, tax, etc.
Does anyone can help me to give any suggestion for reducing on my expenses? For example: Is there anykind of filler or something that I can add to my
full cream whole milk powder so the prices can be reduced but the nutrition fact still high?
Thanks before.
12AX7 - 2-11-2006 at 18:12
Uhhh how about...more milk powder?! This is certainly an esoteric question for a chemistry, not food product, forum.
Tim
not_important - 3-11-2006 at 01:36
I suspect that adding fillers to food products would result in the product not being able to be called by its original name - it's no longer whole
"milk powder" but rather "milk powder with other junk". Even with lableing might even get into legal trouble, as some areas have restrictions on what
can be done to certain foodstuffs.
It might be possible to blend with defatted milk powder, if that is less expensive, to get a 'low fat' milk powder. That would leave other nutritional
characteristics with little change. However the viability of that, even if the non-fat milk is cheaper, depends on the public perception of and desire
for a reduced fat milk powder.
Sounds like you either have a packaging problem, reduce the costs there, or you have a volume problem, you're not buying the bulk milk powder on a
large enogh scale. Neither of those is even food science issue as such.
Baphomet - 21-11-2006 at 16:56
If your customers don't mind added sweetness then you could pad it out with sucrose or dextrose which are very cheap.
For a bland filler you need to use a polysacchartide (starch).
As not_important said, you're probably not buying on a scale that will get you a wholesale price. Ask suppliers about their volume breaks i.e. what
minimum order quantities are required to get the various discounts that may be offered.
Ozone - 21-11-2006 at 17:46
OK. Let me see if I have this straight (the post requires some translation):
You have milk powder, $2.6US/kg
They have milk powder, 1$/300g.
This means that your milk powder is 3.85 cents/g and that theirs is 3 cents/g. Correct? Then, you are trying to make up ~0.85 cents on your stuff?
I am agreeing with the others here on two major points:
1. DO NOT "cut" the milk powder with anything! (kind of ironic, really). Depending on where you are this can have grave legal consequences in both
civil and criminal court.
2. Do re-negotiate your bulk deal to come closer to 3 cents/g.
Also, try to improve your marketing (or, find out if their product, despite its "spiffy" package, in is some way "cut" itself to lower costs... (The
Chemistry part!
).
Best of luck to you,
O3
gil - 3-12-2006 at 13:23
in my side of the planet : 1) cost 2.6xG. 2) cost 3.3333~xG.
O3 check your math!
Nicodem - 3-12-2006 at 13:39
That's just crazy! I never thought mathematic results are dependant on which part of the world you are when you calculate them, but seemingly they
are. Apparently in my part of the world the decimal point lays one step more to the left as I get these results when calculating the price of the milk
powder:
1.) 0.26 cents/g
2.) 1/3 or 0.33333… cents/g
Strange phenomenon, isn't it? 
Ozone - 3-12-2006 at 21:05
My apologies, It was late;
That would be, as Nicodem says, Gil, 0.26 cents(US)/g (260/1000) and 0.33(bar, 100/300). I think the phenomenon is corellated to 0.99% with the lack
of sleep and too much beer.
Still, I think some QC on the powder would be interesting.
Best of luck,
O3
prestoua - 5-12-2006 at 04:54
It is not milk powder but dairy creamer (vegetable fat - not milk fat). Mind the difference. Vegetable fat and proteins are and will be always cheaper
than animal one.