Swiss dairy processor Emmi is expanding its cheese business, buying stakes in packaging specialist Diprola in France and Venchiaredo, an Italian fresh cheese and mozzarella maker.
National Starch has launched a new ingredient for spreadable processed cheese (SPC) that promises to replace expensive protein and fat without compromising texture or flavour.
Encapsulating omega-3 fatty acids in milk proteins may protect the fish-derived ingredients from oxidation, and cover the ‘fishy’ flavour in cheese, says a new study.
Newly merged FrieslandCampina has denied reports that the sale of its cheese business in Bleskensgraaf will be handed over to the European Commission in order to meet the disposal deadline.
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.
DSM has successfully trialled its MaxiCurd granulated protein hydrolysate in cottage cheese applications and claims it can bring yield and cost benefits to manufacturers.
Van Beek has delivered a trough conveyor to Tetra Pak Tebel that allows salted curds to be mixed as they are transported during the production of cheddar cheese.
Sensient Flavors has released a new range of natural cheese flavors to help cut costs for manufacturers who are subject to fluctuating dairy costs and to respond to consumer demand for healthier products.
The US Food and Drug Administration (FDA) has taken legal action against a New York-based cheese producer, claiming that unsanitary conditions at the company’s plant pose a public health risk.
A Canadian regional government acted correctly in launching a mass recall of cheese during a listeria outbreak last year but has faced stinging criticisms over its food inspection regime.
Consuming cheese from ewe’s milk, rich in conjugated linoleic acid (CLA), may reduce markers linked to heart disease, suggest results from a small Italian study.
One leading British retailer is defying tradition by selling Edam cheese without its trademark red wax coating or skin as part of efforts to cut down on waste and costs, though says it is not looking to extend the focus to its other cheeses.
An ongoing focus on efficient water use by Tetra Pak has led to the development of more cost effective, environmentally friendly cheese production equipment, claims the manufacturer.
While continuing to supply cultures for both bulk and more artisanal cheese products, Danisco believes bridging the needs for finished quality and production efficiency will be vital in meeting processor demands.
The days of cheeses coated with synthetic substances may be drawing to a close as new research suggests that natural polysaccharides may provide edible coatings for household favourites.
As the European Commission expects some short-term fall in demand for added value dairy products, one national trade association claims that cheese is well placed to meet various consumer needs during the economic downturn.
Concerns on how the economic downturn may impact worker safety in dairy manufacturing has been played down by one UK cheese company, which says that strong communication remains the key to protecting staff from accidents.
Chr. Hansen has launched a new range of cultures to capture the market for a popular Eastern European cheese, encouraging producers to switch to the Direct Vat Set (DVS) system rather than the traditional bulk starter method.
One of the world’s leading probiotics specialists says consumers are interested in probiotic cheese products but cheese manufacturers and probiotic suppliers need to get their scientific house in order and clarify their marketing messages.
Probiotics have had a rapid rise to public prominence in North America since Danone launched probiotic drinkable and spoonable yogurts on the US market in 2005, but probiotic cheeses have won little favor, according to Euromonitor research.
While pushing to meet growing potential interest in North America for unpasteurised cheeses, producers from Quebec are increasingly questioning using raw milk in their goods amidst wider safety fears, says one industry expert.
From petite fromageries in France to artisan sellers in Quebec and Kansas, the sale of unpasteurised milk in cheese continues to divide opinion, with recent health scares endangering the entire sector.
Cheese continues to dominate growing global dairy product demand, which has risen by 15 per cent to 40.9 million tonnes in the last five years, though the product’s dominance may yet be challenged, suggests a new report.
Next month will see the global rollout of a new system designed in a bid to reduce spoilage and contamination within cheeses during the process of brine salting.
Enterococcus faecium WHE 81, a multi-bacteriocin producer, is effective as an antimicrobial against Listeria monocytogenes in Munster cheese, a red smear soft cheese, according to a French study.
Chr Hansen is set to extend a US culture system across Europe to balance demand for bulk production of more complex continental cheeses, which it says can ensure both product consistency and cost efficiency.
DSM Food Specialties has launched a new starter culture system which it says will help cheese producers in the US speed up production and increase yield.
The apparent vilifying of cheese products under UK-based advertising restrictions may have major repercussion on a global scale for dairy groups, claims the head of Dairy UK.
A manufacturer of thermaphilic cultures for cheese production has extended the range’s applications with a new product it claims can improve the cost effectiveness of manufacturing softer products such as camembert and brie.
An ingredients supplier is spying a gradual global rollout for its new thermophilic cultures designed as a higher yield means of processing low maturation cheeses like pasta Filata without compromising taste or quality.
The manufacturer of a new peptide-based processing aid for cheese production claims its product can provide improved yields for dairy groups without compromising product texture or quality.
As another scandal involving Italian cheese production hit the headlines this week, authorities in the country claim there is no danger to the public from their products and consumer protection has not been compromised.
This week, Kirin looks set to acquire Australia-based Dairy Farmers, Indofoods could be set to enter dairy production and UK robbers make away with a fortune in cheese.
Fortification of Cheddar cheese with vitamin D3 may be an effective means of raising vitamin D levels in the population, suggest new results from Canada.
As a growing number of European dairy groups streamline their cheese operations to offset milk supply concerns, a leading manufacturer says there may be hope on the horizon for the industry regarding costs.
This week, sales improvements fail to offset higher costs pressures on dairy group Parmalat, Quebec authorities allow for the production of some raw milk cheeses and two UK dairy associations join forces.
European cheese makers will escape increased pricing for their goods faced their UK counterparts as a result of more secure milk supplies, says a leading industry expert.
A debate over cutting a simple helping of jacket potato and cheese on some English school menus reflects the significant challenge facing the entire dairy industry over the issue of nutrition, according to an industry expert.
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.
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.
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.
A new ultrasonic sealing system for grated cheese and salad packing
can provide a cost efficient, lower reject seal packaging,
according to its manufacturer.
Danisco has launched a proprietary fermentation-produced chymosin (FPC) it says is less sensitive to price fluctuations than calf-stomach derived versions.
