Most hard cheeses contain an abundance of salt according to campaign group Action on Salt. But is this too much? And how easy is it for cheese producers to cut down on salt content?
Scientists have found that lactase derived from lactic acid bacterium can be used to produce naturally sweet yogurt, paving the way for the production of flavored yogurt without added sugars.
The legislation has been condemned by plant-based and animal rights advocates such as the Vegan Association Turkey (TVD), which has filed a lawsuit against the Ministry of Agriculture and Forestry.
A cheese mark made from casein, integrated with a silicon microchip, has been developed to help the Parmigiano Reggiano Consortium guarantee the authenticity of producers’ products.
What happens when a traditional dairy company expands into plant-based? Is there cross-contamination risk? Do consumers kick back? Are players tempted to drop dairy completely?
Researchers in Denmark have found that whole milk intake is associated with a higher risk of developing cardiovascular disease. The same could not be said for cheese, however.
The dairy major is partnering with Big Idea Ventures (BIV) to accelerate projects in alternative proteins. BIV currently runs accelerator programmes in New York and Singapore but has revealed plans to launch a Paris edition later this year.
