Ethnic dairy foods are emerging into the mainstream. Processors exhibiting at the German tradeshow Anuga Oct. 8-12 sampled their new products, including those with appeal to consumers from southwest Asia and central Europe.
As the days grow short and the nights get long, I’m about to launch into a rhyming song. We have come to December and the winter solstice, A time when Santa checks who was naughty and nicest.
A team of students from Brigham Young University, Provo, Utah, won the top prize ($10,000) in a food development competition. Their winning food is a heat-and-serve cheese-based appetizer called Cheese Squared. The outer shell of 100% aged cheese encases cream cheese filling with added spices.
Sartori Co., Plymouth, Wis., has released its limited-edition Cognac BellaVitano cheese for the holiday season. A 20-pound wheel was put up for auction on eBay on Nov. 21, and another auction will begin Nov. 26. Each auction runs for 10 days, and the proceeds will be donated to local food banks.
IDI (Ingredia Group) says it has revolutionized the cheese manufacturing world with the technology without whey separation: cheasing’up. This innovative process enables to produce a wide range of cheese: hard cheese, soft cheese, fresh cheese and also processed cheese.
GEA Procomac launched Fluens 2000, a low in-feed, non-robotized palletizer that is capable of continuous operation at a rate of more than eight layers a minute. Using newly patented technology,
Marina Mayer Executive EditorIt used to be that consumers would go out to eat to obtain the cheese-flavored spark in their meal. Whether it be spicy shredded Mozzarella over a