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.
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.
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.
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.