Arla Foods has announced the acquisition of German based dairy producer Allgäuland-Käsereien as it aims to become a major player in the domestic dairy market.
Danish food ingredients specialist Chr. Hansen is poised to launch a new range of cheese cultures that it claims will radically extend the shelf-life taste profile of products such as feta.
Danish-Swedish dairy company Arla says that the sale of its Mozzarella cheese plant in Goscino, Poland will not deter it from pursuing a sought-after strategic partnership and acquisitions in the country.
Supermarket chain Carrefour has recalled a range of cheeses from stores in France and Monaco, after they were found to contain potentially deadly Listeria Monocytogenes bacteria.
The EU cheese market is changing from a “comfortable place” where most producers are assured of growth to a cut-throat environment where rising raw milk prices are threatening margins.
The administrator of Quenby Hall Dairy has admitted defeat in its efforts to sell the business, which produced Stilton on a site where some of first examples of the cheese were made over 250 years ago.
A new Irish study evaluating the effects of milk composition has shown up the need for increased automation and control to ensure greater efficiency in industrial cheese making, according to the lead researcher.
The sodium content in Sargento’s processed cheese brands can now be reduced by up to 40 per cent, without adding substitutes or affecting the flavour, the company claims.
Arla Foods is to close its Swedish Falkenberg dairy and will invest DKK 615m (€82m) in two of its Denmark facilities in order to improve its competitiveness in yellow cheese production.
Leading UK cheese producer Milk Link has begun work on the first phase of a new production facility at its Cornish Country Larder (CCL) Trevarrian Creamery to meet growing customer demand for British soft cheeses.
A new DairyCo report, surveying the performance and strategy of the main UK milk buyers, has drawn attention to an unrelenting price war between processors.
That whiffy blue cheese lurking at the back of your fridge might soon taste even better, thanks to an innovative research project examining what gives it its distinctive texture, smell and taste.
Scientists at Nizo food research have worked with Vion Food group and FrieslandCampina to develop a natural method of reducing salt levels in cheese and meat products.
The new owner of specialist cheese maker Cornish Country Larder (CCL) has pledged to invest in the business to meet growing demand for British soft cheeses.
A continuing shift in demand towards traditional cheeses could prompt big processors to add farmhouse brands to their portfolios in 2011, according to a Proteus Insight analyst.
Dutch dairy giant FrieslandCampina has announced its plans to close two of its cheese plants in the Netherlands, Varsseveld and Leerbroek, and will invest €47m to improve efficiency at five of its remaining production facilities.
Scientists have identified a way of using a virus to control levels of the Clostridium tyrobutyricum bacteria in cheese to prevent spoilage and minimise product waste.
Arla’s 1bn-litre ‘super dairy’ will not – as suggested in press reports this week – be constructed ‘near the western fringe of the M25 between Slough and Uxbridge’, bosses have insisted.
Uniq is still a viable business despite the £400m+ hole in its pension fund, and it is “still plausible” that a solution will be found to enable it to trade its way out of trouble, analysts have claimed.
The discovery of contaminated mozzarella cheese in Italy has sparked protests mobilising thousands of farmers against the import of Italian sounding dairy products.
The milk protein content of soft cheese may be reduced using sesame proteins, and tap into local tastes in China's booming dairy segment, suggests a new study from China and the US.
Nizo Food Research has developed a new grading system and computer tool to objectively measure 'rim air' defects in cheese and avoid potential conflicts between buyers and sellers.
CME Group is launching cheese futures and options on its Globex trading platform to help processors and manufacturers protect themselves from price volatility.
The future of unpasteurised cheese could be put in jeopardy if tighter controls are introduced to stem the tuberculosis epidemic spreading through the UK dairy herd.
Nisin-containing sodium caseinate films were shown to be effective against L. innocua in cheese during refrigerated storage, according to a new French study.
Chr Hansen is expanding its range of Kosher for Passover cheese cultures, which will enable cheese makers to produce cottage cheese, cheddar, and white brined cheese that meet Judaism’s highest purity standards.
Prolactal has revealed that an error led to the wrong cultures being used in the production of cheese that authorities in Austria and Germany have linked to seven deaths.
GoldPeg has developed a dry cooker stretcher for the production of mozzarella and pasta filata that eliminates cook bath water from the manufacturing process.
National Starch has launched a new ingredient for spreadable processed cheese (SPC) that promises to replace expensive protein and fat without compromising texture or flavour.
Cargill new functional system to replace dairy proteins in cheese analogues for pizzas, there by reducing food firms’ vulnerability to dairy price fluctuations.
The volume of cheddar sold globally remains steady thanks the growing popularity of cheddar-based processed cheeses in emerging markets, according to a new market report.
Dairy manufacturers could have to provide more information about the origin of ingredients on dairy products if a Greek proposal is adopted Europe-wide.
