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.
UK dairy co-operative Milk Link has consolidated its position in
the country's cheese market after buying out partner firm Glanbia
from The Cheese Company.
South Koreans are consuming greater quantities of cheese as foods
like pizza, cheeseburgers and sandwiches become more popular among
the younger generation.
Bands of thieves are hijacking lorries containing Parmesan cheese
in northern Italy and selling on the products for hard cash, adding
to the woes of a struggling industry.
Consumers in the UK are trading up on their favourite cheese,
cheddar, according to new figures, eating into private label sales
and offering strong opportunities for producers.
Swiss dairy group Emmi said it would shift all fondue and cheese
production to one factory by 2010, improving efficiency in an
attempt to remain the world's number one fondue maker.
Americans are eating Danish havarti cheese faster than Arla Foods
can make it for them, the firm has said, helping it to build a
better foothold across the Atlantic.
Deep in the heart of Britain's midlands, the only seven dairies in
the world licenced to make Stilton blue cheese have had their work
cut out this year to meet a surge in consumer demand.
Savoury ingredients supplier Synergy has launched a line of cheese
ingredients designed to enhance flavour and mouthfeel while also
providing manufacturers with some cost benefits.
Dairy Crest's shares rose to their highest point since early March
Friday morning, after the group reported in-line trading and the
retirement of its chief executive.
Irish researchers are working on using genomics to enhance flavour
in dairy products - and enhancing the country's technological
standing in international R&D.
Arla Foods has bought up speciality cheesemaker Tholstrup in its
native Denmark, as the group looks to expand its cheese export
business amid rising competition.
A government-funded agency is helping small food firms develop
their business by providing them with access to patented processing
techniques donated by some of the industry's giants.
Lactalis has the European Commission's blessing to complete its
takeover of Italian cheese producer Galbani, opening up new avenues
for the French giant in speciality cheese.
Kraft Foods has recorded stable first quarter results, masking
falling operating income with a favourable tax settlement and
raising prices to combat spiralling production costs.
DSM Food Specialties has introduced a new cheese ripening enzyme
that it claims accelerates flavor development while also
eliminating the bitter off-taste often formed during cheese
maturation.
A Codex committee meets this week to hammer out international
standards for the dairy industry, including contentious issues such
as who can label their cheese as "parmesan".
Wrangling between the UK dairy industry and the country's food
watchdog is set to continue over salt slashing targets, after both
failed to reach an agreement to cut salt in blue cheese.
Greek researchers have isolated three strains of bacteria from
dairy sources that have desirable probiotic properties and could be
applied in the food industry.
Britain's blended cheese sector has seen a flutter of activity from
big dairy processors this January as they attempt to lure consumers
increasingly willing to trade up for their dairy.
Lactalis, France's largest dairy processor, has carried its
wheeling and dealing on into 2006 after signing a deal to buy
Italian cheese producer Galbani.
Lancashire will soon become the latest British cheese to get a
marketing makeover as Britons renew their interest in regional
cheeses and trade up for variety.
More state-of-the-art robot arms will soon be packing cheese in
Lincolnshire, the UK, providing more evidence that robots may cut
costs and provide a viable alternative to outsourcing for
manufacturers.
Dairy Crest, Britain's biggest dairy processor, has denied holding
takeover talks with French dairy giant Lactalis, despite the
emergence of Lactalis documents weighing up the pros and cons of a
deal.
Eating cheese before you go to bed will not give you nightmares but
different varieties could help you choose the dreams you do want to
have, says a study by the British Cheese Board.
Carbery believes that its new corporate structure will enable the
dairy ingredients giant to tap growing demand for added value
products and provide a one-stop-shop for manufacturers.
Russian packager and food producer Nevskie Syry has launched a new
line of cheese packaging using inert gases that it says can
significantly extend products' shelf-life.
A gel analyser can help food companies and laboratories measure the
texture of butter and cheese products, sauces, doughs and baked
goods, vegetables, meat products, candies, yogurts and puddings.
Organisers say the movement has doubled in two years as the
identity, individuality and heritage of food takes on new
importance among the growing number of consumers scouring the globe
for authentic tasty sensations.
A tutti-frutti-flavoured cheese culture will be launched by leading
ingredients firm Danisco as flavour becomes increasingly important
for dairy firms looking to add value to their products.
The US is on its way to lowering processing times for Parmesan
cheese - a move bound to inflame producers in Italy, threaten their
sales and encourage further battles over rights to the name.
Australia has lifted its ban on France's famous Roquefort cheese
after more than 10 years of safety worries, offering hope of a
change in fortunes for speciality cheese down-under.
The competition in the European cheese market just increased as a
Latvian producer has ramped up production with the installation of
a modern processing line.
Under an agreement with Aviso Packaging, Outlook Group will market
a new technology designed for the wrapping of cheese with a
thinner, tougher material, the company claims.
Cheese capable of surviving in vacuum packs for long enough to feed
cosmonauts in space has been developed by the Russian Ostankino
Dairy and may offer opportunities to improve shelf-life on Russia's
soaring cheese market, reports...
Scanvaegt claims that a major Dutch dairy has been able to reduce
the average giveaway on its foiled cheese batching operations to as
little as 1g per 10 kg batch through the installation of automated
cheese batching equipment.
Russia draws the wrath of the dairy exporting community, after
imposing a duty hike of more than 100 per cent on hard cheese
imports, Tom Armitage reports.
Australian and New Zealand food safety regulators have backed a
proposal to reintroduce one of France's most famous exports,
Roquefort cheese, ten years after it was initially banned, Tom
Armitage reports.
The food code in Australia is under review as food maker Unilever
Australia calls for approval of an ice structuring protein (ISP)
used to make ice cream and edible ices.