A continuing shift in demand towards traditional cheeses could prompt big processors to add farmhouse brands to their portfolios in 2011, according to a Proteus Insight analyst.
A leading cheese market analyst has cast doubt on the potential of Russia and has picked out Africa, the Middle East and Latin America as regions to watch over the...
Chr Hansen is rolling out a new range of freeze-dried cultures for use in Continental cheeses, such as Prato, in South America, in a bid to build product quality and...
SPX has won a $19m contract to design and install a cheese plant for one of the largest dairy companies in Chile.
A new study describing how aromas are released during consumption of cheese may help better understand their sensory profiles, say the researchers.
Imitation cheese with 60 per cent less sodium may be just as accepted in terms of sensory and functional properties compared to full salt versions, according to new research.
Cheese whey protein may help to reduce genetic markers and symptoms associated with inflammatory bowel disease, according to a new study in rats.
Dutch dairy giant FrieslandCampina has announced its plans to close two of its cheese plants in the Netherlands, Varsseveld and Leerbroek, and will invest €47m to improve efficiency at five...
A more compact version of Goldpeg’s cooking and cooling system offers a range of temperatures and “flexible” functions in processed cheese and other food production.
The latest draft of the Department for Environment, Food & Rural Affairs’ (DEFRA’s) new code of practice on country of origin labelling (COOL) advises manufacturers to state the origin of...
Representatives of the UK dairy industry have called on politicians to take tougher legislative action to stamp out misleading origin labelling.
The addition of adjunct bacteria cultures is a “promising strategy” in the production of new artisan cheeses with more diverse flavours, say researchers.
Fytozimus BioTech has launched a new milk-clotting enzyme to make cheeses from low fat and skimmed milk, including milk from camels, goats and buffalos.
Scientists have identified a way of using a virus to control levels of the Clostridium tyrobutyricum bacteria in cheese to prevent spoilage and minimise product waste.
Significantly improved work rates are claimed to result from retrofitting new parts kits to the Cheese Shredders produced by US food processing machine manufacturer, Urschel.
The firm behind a new breed of microscopic salt crystals that can help manufacturers slash sodium and retain their clean label status is conducting its first trials on cheese.
Sargento says it has invented a process for making cheese with 25 percent less sodium and minimal impact on taste and texture, without added ingredients.
The International Dairy Foods Association (IDFA) has described a decision from the Codex Alimentarius Commission (CAC) to approve recommendations to work on a new standard for processed cheese as “disheartening”.
Double digit increases in US sales has prompted Arla to expand its dairy in Hollandtown, Wisconsin, with an eye on burgeoning quality cheese market.
The German company at the centre of the tainted blue mozzarella alert has been given the all-clear to begin producing its cheese again, said the European Commission (EC) today.
The milk protein content of soft cheese may be reduced using sesame proteins, and tap into local tastes in China's booming dairy segment, suggests a new study from China and...
Chr. Hansen has developed new ‘propionic’ cultures to support flavour development and eye formation in Alpine cheeses.
Ingredients firm DSM Food Specialties has been awarded the 2010 Ringier Technology Prize for its cheese enzyme solution, delvozyme.
Milk Link and APLIX have joined forces to develop a new open and closure system to make cheese packaging more intuitive.
A major UK cheese exporter has raised doubts over Food Minister Jim Paice’s plans to invest in cheese processing to boost exports.