We have three conversations on this week’s podcast. We spoke with Thereasa Black, founder and CEO of Bon AppéSweet; Craig Walker, director of product portfolio management at R.A Jones; and Professor Monique Raats at the University of Surrey in the UK.
A&W Food Services of Canada has replaced all processed cheese in its restaurants with real Cheddar cheese, making it the first Canadian chain to do so.
A study led by researchers at the School of Food and Nutritional Sciences, University College Cork in Ireland, says 3D printing of processed cheese has implications for customized nutrition.
While some ‘natural’ lawsuits have been put on ice while the FDA mulls over the meaning of the most contentious word in food marketing, a judge handling one such case against Kraft Foods Group (now Kraft Heinz) says there are not compelling grounds to...
To further capitalize on the rise of specialty cheese sales Arla Food’s Castello brand has developed a digital Cheese Board Builder to help consumers navigate its expanding premium cheese product portfolio.
A report by Packaged Facts estimates the total US retail sales of the natural and specialty cheese market at $17.4bn, growing at CAGR of 4.1% since 2011, largely driven by lower prices and the consumer snacking trend.
Cottage cheese under the Kraft Foods brand umbrella is being voluntarily recalled after ingredients were discovered to be stored outside of safe temperature parameters.
Kraft Foods is removing the artificial preservative sorbic acid from some of its individually wrapped Singles slices in the latest of a series of moves by major food producers to clean up their labels.
Ingredion has extended the capabilities of its analogue and processed cheese starch range to meet increasing demand for cheaper cheese in emerging regions, such as the Middle East and North Africa.
Saputo Cheese USA – the US subsidiary of Canadian dairy giant Saputo – has filed a lawsuit against Kraft Foods alleging trademark infringement, competition law violation, and false advertising over its “unauthorised” use of the term ‘Toppers’ to market...
Kraft Foods has initiated a recall for a batch of its Jalapeno variety String Cheese product over concerns that a packaging error could present a choking hazard.
A small change in the intact casein levels of processed cheese can lead to “significant variability” in finished product quality, industry research has found.
Software that enables processed cheese manufacturers to measure, rather than predict the functional protein content of cheese will improve product quality and reduce costs, its developer has claimed.
Arla Food Ingredients have developed a range of proteins for cheese manufacturers which they claim can cut salt content by up to 65% and processing time by an hour.
Spanish-based ingredients specialist Premium Ingredients is set to launch a new range of ingredients at Gulfood 2012 in Dubai, one of which is a novel concept that allows for the production of pasteurised fresh cheese without whey separation.
‘Convenience’ is the watchword within cheese ingredients for Dutch firm Vika Food Ingredients, with the company focusing its R&D efforts on products with this benefit, having just signed a new co-operative partnership with A-ware Food Group.
The sodium content in Sargento’s processed cheese brands can now be reduced by up to 40 per cent, without adding substitutes or affecting the flavour, the company claims.
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.
Producers of low-fat cheese need to improve the flavor and sensory aspect of their products if they are to achieve widespread consumer acceptance, says a new study.
The volume of cheddar sold globally remains steady thanks the growing popularity of cheddar-based processed cheeses in emerging markets, according to a new market report.
Kraft Foods said it had cut salt by nine per cent in its Dairylea
Lunchables kids product, meeting pressure from the UK government
and campaign groups.
Some children's cheese brands contain more salt per 100g than the
Atlantic Ocean, says a UK campaigns group study, piling more
pressure on manufacturers to slash the salt.
The US is on its way to lowering processing times for Parmesan
cheese - a move bound to inflame producers in Italy, threaten their
sales and encourage further battles over rights to the name.
The dieting trend in the US has already taken numerous casualties,
with huge swathes of products being deemed inappropriate for
consumers seeking to lose weight. But one product, processed cheese
brand The Laughing Cow, has benefited...
Lactalis, one of the world's largest dairy companies, has
strengthened its position in the health food sector via a stake in
Cema, a French company whose low-fat spread Primavere has been a
great success.
