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.