Finnish dairy co-operative Valio is set to start construction of a new ingredients plant in Lapinlahit, to cater for increased demand within the baby food industry.
That whiffy blue cheese lurking at the back of your fridge might soon taste even better, thanks to an innovative research project examining what gives it its distinctive texture, smell and taste.
Scientists at Nizo food research have worked with Vion Food group and FrieslandCampina to develop a natural method of reducing salt levels in cheese and meat products.
UK exports of food and non-alcoholic drinks could reach record levels this year thanks to strong deliveries to non EU destinations, according to the Food and Drink Federation (FDF).
The milk protein content of soft cheese may be reduced using sesame proteins, and tap into local tastes in China's booming dairy segment, suggests a new study from China and the US.
Wild is rolling out a new tool for reducing sodium content in foods without impacting taste, which combines natural sea salt with its flavour modification technology.
Chr Hansen is expanding its range of Kosher for Passover cheese cultures, which will enable cheese makers to produce cottage cheese, cheddar, and white brined cheese that meet Judaism’s highest purity standards.
National Starch has launched a new ingredient for spreadable processed cheese (SPC) that promises to replace expensive protein and fat without compromising texture or flavour.
An industry expert has raised concerns about the lengthy shelf-life of some listeria-prone ready-to-eat foods (RTE) in come countries as the EU said it would help fund a pan-regional study on the issue.
Cargill new functional system to replace dairy proteins in cheese analogues for pizzas, there by reducing food firms’ vulnerability to dairy price fluctuations.
DSM has successfully trialled its MaxiCurd granulated protein hydrolysate in cottage cheese applications and claims it can bring yield and cost benefits to manufacturers.
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.
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.
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.
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.
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.
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.
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.
Danisco has invested $9m in its Wisconsin cultures plant to expand
capacity and meet the growing demand for low-cost frozen Direct Vat
Inoculants (DVI) cheese cultures.
Israel export values are growing in line with an increasing global
demand for kosher food, fuelled by consumer preference for its
clear labelling and rigorous requirements.
Dairy processor Saputo intends to acquire the activities of
Wisconsin-based Alto Dairy Cooperative, saying it hopes to increase
its presence in the fragmented US cheese market.
Construction has started on a new plant that will focus on the
production of a "healthy" dairy ingredient, announced the
Center for Advanced Technology & Innovation (CATI).
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.
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.
Arla Foods is establishing a new joint venture with Russian
distribution partner Artis, which will allow it to better tap
opportunities in the country's growing cheese and butter market.
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.
Irish researchers are working on using genomics to enhance flavour
in dairy products - and enhancing the country's technological
standing in international R&D.
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.
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.
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.
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.
Tapping into lucrative opportunities for the growing organic
processed food market, Danish ingredients firm Chr Hansen rolls out
a package of flavours, colours and dairy cultures for organic
processors.