The European Food Safety Authority (EFSA) has rejected an article 13.5 claim that sought to link a probiotic cheese called Harmony with heart health benefits.
That whiffy blue cheese lurking at the back of your fridge might soon taste even better, thanks to an innovative research project examining what gives it its distinctive texture, smell and taste.
Scientists at Nizo food research have worked with Vion Food group and FrieslandCampina to develop a natural method of reducing salt levels in cheese and meat products.
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 coming years.
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.
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 of its remaining production facilities.
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 liquid milk used in cheese and butter OR the place these products...
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”.
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 the US.
A German consumer rights organisation is suing Lidl, Prolactal, and local health officials for ‘negligent homicide’ following a listeria cheese outbreak that resulted in seven deaths earlier this year.
Nizo Food Research has developed a new grading system and computer tool to objectively measure 'rim air' defects in cheese and avoid potential conflicts between buyers and sellers.
Dairy processors in the EU are turning to cheese in an effort to put the market turbulence of a year ago behind them, according to a US government report.
CME Group is launching cheese futures and options on its Globex trading platform to help processors and manufacturers protect themselves from price volatility.
The future of unpasteurised cheese could be put in jeopardy if tighter controls are introduced to stem the tuberculosis epidemic spreading through the UK dairy herd.
Nisin-containing sodium caseinate films were shown to be effective against L. innocua in cheese during refrigerated storage, according to a new French study.
Campden BRI has revealed that there could be a problem regarding the health risks posed by Escherichia coli O157 and Mycobacterium bovis in cheeses made from unpasteurised milk.
First Milk has revealed plans to end cheese production on the Isle of Bute, Scotland as Foremost Farms in the US looks to double mozzarella production in Wisconsin.
Chr Hansen is expanding its range of Kosher for Passover cheese cultures, which will enable cheese makers to produce cottage cheese, cheddar, and white brined cheese that meet Judaism’s highest purity standards.
Prolactal has revealed that an error led to the wrong cultures being used in the production of cheese that authorities in Austria and Germany have linked to seven deaths.
Reports of my death have been greatly exaggerated, quipped Mark Twain. Predictions of the demise of Cadbury following the approval of Kraft’s offer are premature and are flawed by knee-jerk anti-Americanism.
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 US Food and Drug Administration (FDA) has said it intends to close down a New Jersey cheese maker in the wake of listeria contamination and an alleged failure to correct unsanitary conditions at the plant.
