The purpose of alternative dairy products, such as milk and cheese, is to act as a substitute for animal-based dairy. But that doesn’t necessarily mean it must taste exactly like the products it is replacing.
Fresh milk and butter were key contributors from a list of dairy products that have pushed inflation in the food category, fuelling a higher overall CPI index than analysts had expected.
Half of British consumers would rather give up chocolate than cheese when asked if they had to “choose between never being able to eat cheese again or never being able to eat chocolate again,” according to new research by Mintel.
The cottage cheese industry is turning back to direct vat cultures
rather than the cheaper bulk starter method which replaced it as
costs are reduced, according to Chr Hansen.
Denmark's Chr Hansen is set to launch a second-generation
Fermentation Produced Chymosin (FPC) for the cheese market,
promising cost-efficiency and better process control.
The trend towards low and reduced-fat food is creating
opportunities for enzyme-modified cheese flavours to create intense
cheese-tasting food without the calories.
French authorities have approved revisions for the production of
camembert cheese, which only allows products derived from raw milk
to carry the sought after AOC Appellation Contrôlée (AOC) Camembert
de Normandie.
A flow wrap packaging technology can allow cheese processors to
package a variety of different goods with Modified Atmosphere
Packaging (MAP) on a single line, according to its manufacturer.
European Muslims could be about to develop the taste for regional
cheeses like red leicester, lancashire and even the humble
cheddar following the recent entry of UK-based processor Dewlay
into the halal market.
A brand new test for food processors can spot within five minutes
the presence of biogenic amines, naturally occurring toxins that
cause headaches, researchers claim.
Cargill is introducing a new aromatic cheese culture to create
subtle fruity aromas in the rind and mould of ripened cheese, a
quality said to be sought after by consumers.
Savoury ingredients supplier Synergy has launched a line of cheese
ingredients designed to enhance flavour and mouthfeel while also
providing manufacturers with some cost benefits.
Irish researchers are working on using genomics to enhance flavour
in dairy products - and enhancing the country's technological
standing in international R&D.
Kraft Foods has recorded stable first quarter results, masking
falling operating income with a favourable tax settlement and
raising prices to combat spiralling production costs.
DSM Food Specialties has introduced a new cheese ripening enzyme
that it claims accelerates flavor development while also
eliminating the bitter off-taste often formed during cheese
maturation.
Wrangling between the UK dairy industry and the country's food
watchdog is set to continue over salt slashing targets, after both
failed to reach an agreement to cut salt in blue cheese.
Greek researchers have isolated three strains of bacteria from
dairy sources that have desirable probiotic properties and could be
applied in the food industry.
More state-of-the-art robot arms will soon be packing cheese in
Lincolnshire, the UK, providing more evidence that robots may cut
costs and provide a viable alternative to outsourcing for
manufacturers.
Carbery believes that its new corporate structure will enable the
dairy ingredients giant to tap growing demand for added value
products and provide a one-stop-shop for manufacturers.
A gel analyser can help food companies and laboratories measure the
texture of butter and cheese products, sauces, doughs and baked
goods, vegetables, meat products, candies, yogurts and puddings.
The competition in the European cheese market just increased as a
Latvian producer has ramped up production with the installation of
a modern processing line.
Under an agreement with Aviso Packaging, Outlook Group will market
a new technology designed for the wrapping of cheese with a
thinner, tougher material, the company claims.
The food code in Australia is under review as food maker Unilever
Australia calls for approval of an ice structuring protein (ISP)
used to make ice cream and edible ices.
Chr Hansen plans to use this year's Cheese Industry Conference to
showcase the technology that it believes can improve production for
high volume manufacturers, Philippa Nuttall reports.
Savoury spreads are growing in variety as snack alternatives become
increasingly popular in Central and Eastern Europe. And looking at
the region's latest launches for this category it is clear that
manufacturers are targeting...
Dutch chemicals firm DSM has opened a €12 million food research and
product development centre, which is expected to speed up the time
it takes for a new product to reach the market and boost creativity
in food ingredient design.
Moves into higher added-value are likely to pay off in the long
term for Irish dairy group Glanbia, but the company is continuing
to suffer from the short-term effects of offloading a number of
primary food operations.
Arla Falkenberg, the Swedish cheese producer, has awarded Invensys
APV a contract valued at €4.5 million to design and install a new
cheese production line for its Falkenberg dairy in Sweden.
