Arla Foods is to cut cheese production by 6,200 tonnes until the
new year in a drive to better deal with a dwindling global supply
of raw milk.
Italian cheese producer Biraghi's battle to keep a geographically
protected trademark for its products has gone sour after the a EU
court rejected its claims yesterday.
A cheese containing a Chr Hansen probiotic has been launched in
Italy, a move which reinforces the growing trend for
companies to use probiotics outside of the traditional yoghurt pot.
France-based Emmi is the latest dairy processor to
combine operations with one of its rivals.
European processors should prepare themselves for a significant
rise in the price they pay for cheese, the head of the European
Dairy Association (EDA) warned today.
A new system of screening and testing cheese can offer processors a
cost effective way of driving large-scale innovation within their
products, its manufacturer claims.
Radio frequency identification (RFID) has now been adapted to track
Spanish blue cheese as it travels along the food chain.
The sensory aspects of cheese could be boosted by the addition of
prebiotic ingredients, in addition to improving the nutritional
profile of the product, suggests new research.
Proposed changes to international food safety standards could
affect the way cheese makers sell their products
The Canadian Food Inspection Agency (CFIA) has announced
new cheese composition standards that could significantly
impact dairy imports from the EU and the US.
It seems even dairy products are getting nationalistic these
days, as one of the UK's leading cheese producers aims to tap
growing Scottish pride with its latest cheddar range.
Cheese processors in the UK have been handed tougher guidance on
hygiene, following EU claims that the country's food safety
authority was not doing enough to protect consumers.
An unhealthy image for cheese in the UK threatens to prevent many
varieties from leaping on the functional food bandwagon.
Regional cheese producers are enjoying a revival in the UK, but the
market as a whole is struggling to grow volumes against an
unhealthy image with consumers.
Cargill is introducing a new aromatic cheese culture to create
subtle fruity aromas in the rind and mould of ripened cheese, a
quality said to be sought after by consumers.