Chr Hansen plans to use this year's Cheese Industry Conference to
showcase the technology that it believes can improve production for
high volume manufacturers, Philippa Nuttall reports.
Several leading figures in the UK dairy sector have had an
industry-wide plan to lower salt levels in cheese approved by the
Food Standards Agency (FSA), but is this simply a token gesture to
appease healthy food campaigners, Tom...
South Africa has slapped an import tariff on Irish cheese, alleging
that dumping has priced domestic cheese producers out of the market
and also led to a 15 per cent fall in milk prices, Tom Armitage
reports.
Cheese manufacturers operating in the UK's £2.6 billion cheese
market could benefit from increased product diversity on the
supermarket shelves, finds a recent industry - consumer event
organised by dairy ingredients firm DSM,...
Global cheese prices rose to new highs last year and are expected
to remain firm this year, backed by strong demand in consuming
regions and stagnant output among exporting countries such as
Australia, reports Anand Krishnamoorthy.
Danish-Swedish dairy co-operative Arla Foods has announced it is to
cease operations at one of its Danish cheese warehouses as a result
of flagging sales of its hard and semi-hard yellow cheeses,
reports Tom Armitage.
UK-based The Cheese Company has invested in a cheese tower capable
of a throughput of up to seven tonnes per hour - something that the
manufacturer claims is a first for the industry.
Fonterra, the New Zealand dairy co-operative, has announced it is
to sell off its under-performing Mexican cheese division, in
keeping with its long-term strategy to move away from
commodification, Tom Armitage reports.
Lactalis USA, a subsidiary of French dairy group Lactalis,
announced earlier this week that it has acquired Rondelé Specialty
Foods, a US manufacturer of spreadable cheeses, in a deal which
will position it as the leading speciality...
Dairy science moves closer to providing dairy food manufacturers
with improved flavour profiles as researchers in the UK use human
and electronic noses to identify the smelliest cheeses, writes
Lindsey Partos.
