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.
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.
Developing food and non-food products from under-utilised
agricultural materials such as cheese whey is the goal of a new
centre opened recently by the Agricultural Research Service (ARS).
Chr Hansen plans to use this year's Cheese Industry Conference to
showcase the technology that it believes can improve production for
high volume manufacturers, Philippa Nuttall reports.
Several leading figures in the UK dairy sector have had an
industry-wide plan to lower salt levels in cheese approved by the
Food Standards Agency (FSA), but is this simply a token gesture to
appease healthy food campaigners, Tom...
Cheese manufacturers operating in the UK's £2.6 billion cheese
market could benefit from increased product diversity on the
supermarket shelves, finds a recent industry - consumer event
organised by dairy ingredients firm DSM,...
One of Sweden's biggest meat and cheese processing companies,
recently under pressure from increased competition, will soon be
supplying sandwiches as well as the fillings by establishing a new
business unit to exploit the growing...
A new study of the world's smelliest cheeses suggests that
electronic nose technology could be a useful tool for quality
control and authenticity testing in the future.
Arla Foods, the Danish-Swedish dairy co-operative, has announced
that its Canadian subsidiary has acquired the National Cheese
Company, a Canadian manufacturer of speciality cheeses, in a bid to
cash in on the continuing popularity...
Britain boasts more than 400 different varieties of cheese, but the
UK has never been particularly known for its goat's cheese - until
now. Goat's cheese is now so popular, claims supermarket group
Tesco, that goat farmers...
Denmark-based Damrow, part of the Carlisle Process Systems (CPS)
group, has installed an 18,000-litre enclosed cottage cheese vat
(ECCV) at Arla Foods' production facility in Skovde, Sweden.
Dairy science moves one step closer to helping dairy manufacturers
formulate the right product to meet customer demand as food
scientists reveal the science behind consumer perception of nutty
flavours in the popular cheddar cheese,...
Rising commodity and ingredients prices continue to hit the global
food chain with US food giant Kraft the next in line to be hit by
price pressures suggesting that despite reasonable fourth quarter
figures, the soaring costs are...
Cheese spreads dominate the $1.1bn (€0.9bn) processed cheese market
in the Middle East North Africa (MENA) region but as the food
service sector continues to develop sales of sliced and canned
cheese are slated to rise, reports Lindsey...
German cheese maker Hochland has opened a new €35 million
production facility in the Moscow area, aimed at capitalising on
rising demand in the Russian market.
An electronic nose could sniff out considerable savings for food
manufacturers as researchers use the latest technology for the
early detection of 'undesirable off-odours and microbial
contaminants' in dairy and bakery products.
A UK business rooted in sheep milk products and originally set up
to help people with allergies has won the Great British Food
Award presented by the UK's National Farmers Union (NFU). The
success of the company is linked to...
A new US Food and Drug Administration (FDA) study has found that
dairy products are best consumed close to the date of purchase and
leftovers refrigerated to reduce the risk of Listeria bacteria.
Researchers at a Dutch university claim to have developed a model
that predicts how cheese will change when a force is applied to it.
The new model will help to predict how cheese will be damaged
during the packaging or transportation...
The Food Standards Code in Australia and New Zealand
requires that all cheeses sold in Australia must be made from milk
which has been pasteurised or had a similar heat treatment, so
confirmed the food safety body Food Standards Australia...
UK ingredients company Edlong Flavours announced this week that it
has developed a new range of authentic European Cheese flavours
designed for ready meals - food service and retail - applications
A food scientist in the United States has developed a new
technology to tackle an old problem in cheesemaking - bitterness.
The solution - that hinges on an enzyme - could ultimately lead to
a reduction in costs for cheesemakers.
Emmenthaler production is set to grow steadily over the next two
years, but too much cheese on the market has led to rock bottom
prices and a lack of any real brand identity - a situation export
market leader Emmi hopes to rectify.
Arla sets out its stall as the leading speciality cheese producer
in the UK with the acquisition of HT Webb for an undisclosed sum.
The Scandinavian company said the deal reinforced its commitment to
the UK market where it has already...
Switzerland is the latest country to approve the use of natamycin,
an inhibitor of moulds and yeasts, in cheese and meat production
joining the European Union, the US, some South American and Eastern
European countries who have already...
The Food Standards Agency yesterday launched a food safety
management initiative aimed at the producers of specialist British
cheeses such as Cheddar, Stilton and Cheshire.
H.J. Heinz Company has completed a transaction with Anchor Food
Products Inc. to acquire Anchor's Poppers® retail frozen appetizers
business and its licensing rights to the T.G.I. Friday's® brand of
retail frozen snacks...
Several standing committees of the International Dairy Federation
(IDF) met in May to continue progress on finalising standards for
cheese and other...
