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.
Swiss researchers have created a sort of artificial 'rind' using cheese fungus, producing a material that eats organic material and replicates the protection that a Camembert rind gives to the cheese.
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...
