The Israeli startup has put on hold the construction of what it described as the world’s largest precision fermentation plant as the company opts to ramp up production at an existing facility.
Making cream cheese isn’t cheap or easy, but developments in ingredient solutions should convince more dairies to enter what is looking like a booming market.
This week’s Dairy Dialog features three guests, Simon Evans, health and safety leader, at Parker Bioscience Filtration about their expanded facilities in the UK; Tasia Malakasis, Belle Chevre CEO, on the artisan goat cheese company’s latest launch, and...
A TV ad and video on demand (VOD) ad for the Mondelēz UK Ltd soft cheese brand, Philadelphia, seen on June 14, 2019 in the UK, is one of the first two ads in the UK to fall foul of new gender stereotyping rules, the other being for Volkswagen Group UK...
The Plain Cream Cheeze-Style Spread from leading non-dairy brand Daiya is expanding beyond refrigerated grocery aisles. Partnerships with US food chains Einstein Bros. Bagels, Noah’s New York Bagels and Bruegger’s Bagels will offer bagel fans a vegan...
Dairy company Innolact, based in Lugo, northwest Spain, introduced one of its new products at the SIAL food show in Paris recently, its Quescrem branded culinary yogurt.
Fonterra’s new cream cheese plant has started production and is set to manufacture up to 24,000 metric tonnes of cream cheese annually for the Chinese market.
Arla Foods Ingredients will launch one of the world’s fastest cream cheese manufacturing processes at next week’s Food Ingredients South America, in São Paulo, Brazil, August 21-23.
Kraft Foods has filed an international patent application covering production methods for high protein spreadable cream cheese compositions that it says overcomes traditional textural or smoothness problems.
Unilever's European workforce will bear the brunt of the company's
proposed 20,000 job cuts over the next four years, a company
spokesperson said today.
A new US Food and Drug Administration (FDA) study has found that
dairy products such as cream cheese are best consumed as close to
the date of purchase as possible, and refrigerating leftovers at 40
degrees Fahrenheit proves to reduce...
