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.
Farmgate milk prices continue to be under pressure while seasonal production rises in the face of weakened demand.
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.
Cottage cheese cultures go full circle
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.
Chr Hansen to launch next generation cheese coagulant
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.
Honed cheese flavours point the way to low-fat options
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.
Raw milk camembert rule approved
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
News briefs: Nestle results, Bel Group buy
This week, Nestle continues to profit from its nutrition focus and
the Bel Group looks to expand into Czech cheese production.
MAP packager used for cheese process ease
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.
New ripening cultures add flavour to low-fat cheese
New cheese ripening cultures can improve the flavour in low-fat
products as well as speeding up ripening time, says manufacturer
Halal certification opens new markets for UK cheese group
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.
New test spots the toxins, researchers claim
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 culture makes ripened cheese smell fruity
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.
Cryovac breaths new life into cheese packaging
A new range of vacuum cheese packaging allows the curing process to
continue while extending product shelf life, its manufacturer
Japan natamycin approval opens door to Far East
Japan recently announced its approval of natamycin, an antimycotic
used in cheese and meat production.
New Synergy cheese ingredients designed to enhance flavour, mouthfeel
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.
Teagasc goes genomic to boost flavour in dairy
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's tax rebate strengthens finances
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 launches new 'reliable' cheese ripening enzyme
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
Blue cheese dodges FSA salt slashing plan
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.
New probiotics isolated from dairy
Greek researchers have isolated three strains of bacteria from
dairy sources that have desirable probiotic properties and could be
applied in the food industry.
Chr Hansen taps organics with new dairy flavours
Chr Hansen is looking to tap the highly lucrative organic food
market with a new range of dairy flavours made from real milk,
cream, and cheese.
Robots raise food packing efficiency
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
Carbery corporate relaunch focuses on value added market
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.
Texture analyser gets the measure on soft foods
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.
Latvian Cheddar maker ramps up production
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.
Device packs cheese with thin, tough wrap
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.
Unilever seeks approval for ice structuring protein
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 pushes high volume cheese production technology
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.
Spreads marketed as healthy snack options
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...
DSM speeds up product development
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.
Glanbia counting on added-value move
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.
Whey to go
One of the most important issues in cheese making is the reduction
of fat and cheese fines in whey.
Invensys wins cheese contract
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.