Kite Consulting has warned that retailers could face a future of ‘average products from average factories’ if Britain’s best suppliers choose to focus on exports or exit the category altogether as a result of a perfect storm of weak demand, high cheesemake...
Academics claim that a newly-developed starter culture could help ripen cheeses such as cheddar and gouda almost twice as fast, paving the way for more efficient and sustainable cheese production. “There are practically no downsides,” the lead researcher...
Despite a challenging economic period, the UK’s largest independent cheese producer has experienced strong export demand. We ask MD Rich Clothier about the brand’s net-zero cheddar and capitalizing on the ‘Brit factor’.
A human intervention trial conducted by Food for Health Ireland (FHI) scientists at University College Dublin, found that when Irish full fat cheddar cheese was consumed for six weeks, it did not raise blood cholesterol levels.
Researchers at the Department of Food Science at Cornell University in the US say adding an antimicrobial to cheese increases the effectiveness of treating cheese with pulsed light (PL), but the order of application matters.
The US' Commodity Futures Trading Commission (CFTC) is to
investigate allegations of cheddar cheese price rigging, said to
have occurred at one of the country's most influential commodity
trading centres, Tom Armitage reports.
One of the leading UK milk co-operatives, Dairy Farmers of Great
Britain, has announced it is to launch a new line of Cadog branded
Welsh cheddar cheese, supported by a line of bilingual packaging.
But will niche brand status alone...
Dairy science moves one step closer to helping dairy manufacturers
formulate the right product to meet customer demand as food
scientists reveal the science behind consumer perception of nutty
flavours in the popular cheddar cheese,...