DSM has successfully trialled its MaxiCurd granulated protein hydrolysate in cottage cheese applications and claims it can bring yield and cost benefits to manufacturers.
Sensient Flavors has released a new range of natural cheese flavors to help cut costs for manufacturers who are subject to fluctuating dairy costs and to respond to consumer demand for healthier products.
The US Food and Drug Administration (FDA) has taken legal action against a New York-based cheese producer, claiming that unsanitary conditions at the company’s plant pose a public health risk.
A Canadian regional government acted correctly in launching a mass recall of cheese during a listeria outbreak last year but has faced stinging criticisms over its food inspection regime.
One leading British retailer is defying tradition by selling Edam cheese without its trademark red wax coating or skin as part of efforts to cut down on waste and costs, though says it is not looking to extend the focus to its other cheeses.
The days of cheeses coated with synthetic substances may be drawing to a close as new research suggests that natural polysaccharides may provide edible coatings for household favourites.
While continuing to supply cultures for both bulk and more artisanal cheese products, Danisco believes bridging the needs for finished quality and production efficiency will be vital in meeting processor demands.
Chr. Hansen has launched a new range of cultures to capture the market for a popular Eastern European cheese, encouraging producers to switch to the Direct Vat Set (DVS) system rather than the traditional bulk starter method.
German scientists have reportedly cracked the secret of Gouda’s complex, long-lasting flavour, and this could lead to developing more flavourful cheeses and other dairy products.
Chr Hansen has developed a new collection of freeze-dried cultures for use in pasta filata cheeses like mozzarella and provolone, which are billed as bringing cost savings to cheese makers and optimising consistency between vats.
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.
Carbery today declined to confirm whether a court dispute with DSM, which alleged that rennet supplied through the Netherlands-based company was ‘defective’, has been settled.
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.
The manufacturer of a new range of starter cultures designed to offer white brined soft cheeses such as feta with consistent texture that can meet the needs of both traditional and industrialised producers.
Next month will see the global rollout of a new system designed in a bid to reduce spoilage and contamination within cheeses during the process of brine salting.
Enterococcus faecium WHE 81, a multi-bacteriocin producer, is effective as an antimicrobial against Listeria monocytogenes in Munster cheese, a red smear soft cheese, according to a French study.
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.
DSM Food Specialties has launched a new starter culture system which it says will help cheese producers in the US speed up production and increase yield.
The apparent vilifying of cheese products under UK-based advertising restrictions may have major repercussion on a global scale for dairy groups, claims the head of Dairy UK.
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.
The manufacturer of a new peptide-based processing aid for cheese production claims its product can provide improved yields for dairy groups without compromising product texture or quality.
As a growing number of European dairy groups streamline their cheese operations to offset milk supply concerns, a leading manufacturer says there may be hope on the horizon for the industry regarding costs.
This week, sales improvements fail to offset higher costs pressures on dairy group Parmalat, Quebec authorities allow for the production of some raw milk cheeses and two UK dairy associations join forces.
This week, Danone says it is managing to offset cost pressures across its global operations and National Foods' ambitions for Australia-based Dairy Farmers are approved by the country's financial watchdog.
The cottage cheese industry is turning back to direct vat cultures
rather than the cheaper bulk starter method which replaced it as
costs are reduced, according to Chr Hansen.
Denmark's Chr Hansen is set to launch a second-generation
Fermentation Produced Chymosin (FPC) for the cheese market,
promising cost-efficiency and better process control.
The trend towards low and reduced-fat food is creating
opportunities for enzyme-modified cheese flavours to create intense
cheese-tasting food without the calories.
French authorities have approved revisions for the production of
camembert cheese, which only allows products derived from raw milk
to carry the sought after AOC Appellation Contrôlée (AOC) Camembert
de Normandie.
Arla has announced a reorganisation of its consumer operations in
eight markets including simplifying its business model in the
Middle East, where a second boycott of its products is in place.
European cooperative Arla Foods says it will form a new joint
venture with its UK arm to step up investment in its processing
operations within the country.
A flow wrap packaging technology can allow cheese processors to
package a variety of different goods with Modified Atmosphere
Packaging (MAP) on a single line, according to its manufacturer.
A UK-based imaging specialist is quite literally hoping to get a
better look at dairy formulation, by expanding its scanning
technology to aid processors working in the industry.
This week, Dean Foods fails to profit form full year sales
improvements, Arla moves to expand cheese production in the US, and
Willi Foods finalises an agreement to produce kosher dairy in
Denmark.
British cheese tastes have continued to mature during 2007,
particularly for their beloved cheddar, but continental Europeans
remain generally unaware of the product, an industry expert has
said.
European Muslims could be about to develop the taste for regional
cheeses like red leicester, lancashire and even the humble
cheddar following the recent entry of UK-based processor Dewlay
into the halal market.
In this week's briefs, a former executive of Arla Foods is
appointed to the UK's Food Standards Agency, the industry prepares
to gather to discuss food fraud, and Stilton cheese gets a shake
up.
Production of goat's cheese is off the menu for European dairy
cooperative Campina, as it moves to focus instead on manufacturing
semi-hard varieties of the product made from cow's milk.
Israel-based Willi-Food hopes to step up its presence in Europe and
Russia by forming two new joint ventures to meet growing respective
demand for kosher and premium cheeses.
Arla Foods will further reduce its stake in the cheese
market with the announcement today of the sale of its Delimo
import arm to France-based Lactalis.
In this weeks round-up, some of France's leading dairy group's
continue to rack up their prices amidst increasing dairy costs, the
EU stands up for Staffordshire and cheese may be the new rock and
roll.
A brand new test for food processors can spot within five minutes
the presence of biogenic amines, naturally occurring toxins that
cause headaches, researchers claim.
UK consumers are increasingly patriotic about
their cheese, as regional British varieties of the product are
beginning to outsell continental rivals in the country, according
to new research out today.
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.