This week, we have conversations with Damien Dossin, Executive Vice President & General Manager of CPG at LiquiGlide; Katie Cline, vice president of marketing at Bubbies Ice Cream; and Dave Rademacher, product manager-refrigeration at Unified Brands.
US foodservice equipment manufacturer Unified Brands, part of Dover, has introduced the Randell Cheeser Station designed to help pizza restaurants minimize cheese waste and create a more consistent product.
An increased demand for pizza is accelerating the production of pasta filata, which is the largest, fastest growing segment and most globally widespread cheese type, accounting for 25% of cheese produced globally.
DuPont Nutrition & Biosciences has launched CHOOZIT BC 02, a new phage alternative for cheese makers looking to meet the increasing global demand for pizza cheese and meet consumers’ preference in terms of pizza cheese browning.
Royal DSM, a global science-based company active in nutrition, health and sustainable Living, has launched its new DelvoCheese CP-500 cultures for boosting the yield and resource efficiency of mozzarella cheese production.
Nestlé has upped its efforts in the personalized nutrition trend with the rollout of the Wellness Ambassador program that combines artificial intelligence (AI), DNA testing and Instagramming food to tailor nutrition for Japanese consumers.
Glanbia Cheese Limited, the Joint Venture business between Irish-based nutrition company Glanbia plc and US dairy company Leprino Foods company, plans to build a new mozzarella cheese manufacturing facility in Portlaoise, Co Laois, Ireland.
Wagner, a Germany-based producer of frozen foods, has seen
demand for its pizza snack brand Piccolinis rocket over the last
few years, a welcome development but one which has left it with a
major problem: how to step up its packaging...