'France means cheese' to many people, due in part to brands' skilful use of packaging to stress provenance, as Sealed Air Cryovac's packaging designer Sam Clough told DairyReporter.com in this exclusive podcast recorded at Packforum...
Cash-strapped consumers demanding value mean that cheese producers need to reinvent themselves in order to 'produce more for less', according to Chr. Hansen's managing director of cheese cultures, Søren Herskind, while private label growth...
DuPont Nutrition and Health claims that its new cheese starter culture will ‘boost capacity without increasing milk consumption’, by saving protein commonly lost in whey waste when producers use other cultures.
A prominent US researcher says that government pressure to cut sodium in cheese could have serious food safety, taste and labeling consequences, and questions the necessity of such a move given minimal evidence of positive health effects and muted consumer...
French company Roquette has built a new production facility in Italy that it said would fuel growing world demand for Glucono-Delta-Lactone (GDL), which is used in cheese-making applications.
Dutch dairy concern Friesland Campina (FC) has reported that branded cheese sales in 2011 were hit by European consumers trading down from brands to cheaper products, and Middle Eastern turmoil.
The Provision Trade Federation (PTF) says it has little sympathy for the UK Department of Environment, Food and Rural Affairs (DEFRA), which admits that it is under pressure to remove cheese compositional standards from the pending Food Information Regulation...
UK dairy co-operative First Milk claims that a £17m investment to redevelop its cheese packing and storage site, in a move that it said would spur future growth for brands such as Lake District Cheddar.
Norway’s largest dairy processor Tine has attacked what it claims is an incorrect press report stating it wishes to raise import tariffs for all foreign cheeses.
US based researchers claim that it is possible to cater for the ‘phenomenal’ global interest in omega-3, after fortifying three popular cheese types with the fatty acids, achieving high retention rates and avoiding problems with ‘off’ flavours.
Ukrainian cheese producers must look beyond their ‘unreliable partner’ Russia in an effort to secure new markets for cheese in regions such as the EU, according to a locally based analyst.
While cheese makers remain committed to salt reduction, demand for low-sodium cheese remains pretty lackluster, according to the National Dairy Council (NDC).
Chr. Hansen has launched a new propionic (organic acid) culture for Swiss cheese that it says significantly cuts fatty acid content in comparison with past products, while the company claimed it also has a ‘less soapy and pungent’ flavour than other cultures...
Russia announced on Tuesday that it had banned cheese imports from Ukraine’s three largest cheese producers due to the presence of vegetable oils, but one processor has hit back at the ban, while reports suggest the move could reflect higher political...
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.
The US Food and Drug Administration (FDA) is taking action to halt production at a New York cheese manufacturing facility after numerous food safety failures.
‘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 US-based Physicians Committee for Responsible Medicine (PCRM) has taken shock tactics to consumers by posting two huge billboards in New York warning of what it claims are the obesity-related dangers of eating cheese.
US health authorities have issued a warning in relation to a variety of cheese and dairy products potentially contaminated with listeria monocytogenes – weeks after Canadian officials recalled the same products.
Cheese intake lowers LDL cholesterol when compared with butter intake of equal fat content, and does not increase said cholesterol levels compared with a normal diet.
Chr. Hansen claims its new Fresco 3000 culture series will increase customer’s cheese yield, reduce production costs and provide greater protection against bacteriophage attacks during fermentation, as the company targets growing consumption in Eastern...
Kraft Canada says it is 'disappointed' that the Supreme Court of Canada (SCC) has rejected its appeal calling for judicial review (JR) of controversial federal rules on cheese composition.
Trade body Dairy UK has revealed to DairyReporter.com that it is concerned about the impact of the new EU Food Information Regulation (FIR) on UK cheese compositional standards.
Tetra Pak claims that its new Tetra Tebel Blockformer will enable cheese producers to achieve electricity, air and water savings of 20 per cent per kilogram of cheese compared to its older model.
Higher cheese prices and profits from property sales helped Dairy Crest to a strong financial performance for the period ending September 30, according to city analysts.
Danish food ingredients specialist Chr. Hansen is poised to launch a new range of cheese cultures that it claims will radically extend the shelf-life taste profile of products such as feta.
Dutch dairy company Friesland Campina (FC) has refreshed its packaging for low-fat cheese brand Milner, in an attempt to develop a consistent brand image.
The New Zealand-based dairy giant Fonterra has announced a recall of its cheese products that are being sold in the Australian market, it said in a statement issued this week.
Supermarket chain Carrefour has recalled a range of cheeses from stores in France and Monaco, after they were found to contain potentially deadly Listeria Monocytogenes bacteria.
The EU cheese market is changing from a “comfortable place” where most producers are assured of growth to a cut-throat environment where rising raw milk prices are threatening margins.
The European Food Safety Authority’s (EFSA) health claims panel says there are no grounds for it to alter its rejection of a claim that sought to link probiotic cheese consumption and healthy blood pressure.
Researchers are developing a cost efficient method for the identification of microbial communities present in food, in the hope they can identify changes that lead go spoilage.
Biocatalysts has launched a new range of microbial enzymes to produce Italian style cheese for processing applications without resorting to animal-derived products.
A new Irish study evaluating the effects of milk composition has shown up the need for increased automation and control to ensure greater efficiency in industrial cheese making, according to the lead researcher.
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.
Arla Foods is to close its Swedish Falkenberg dairy and will invest DKK 615m (€82m) in two of its Denmark facilities in order to improve its competitiveness in yellow cheese production.
Leading UK cheese producer Milk Link has begun work on the first phase of a new production facility at its Cornish Country Larder (CCL) Trevarrian Creamery to meet growing customer demand for British soft cheeses.
Researchers from Portugal have developed an optimum process for obtaining whey cheese matrices via thermal processing and inoculating them with probiotic cultures.
An attempt by Kraft Canada and Saputo to overturn Canadian government standards on the composition of cheese has been dismissed by the Federal Court of Appeal.
Producing an easy to manufacture, commercially acceptable low salt cheese requires better knowledge of the effects of salt on processing techniques and drivers of consumer acceptance, according to a new review.
