New colors, anti-caking ingredients create better cheeses
Reduced burn anti-caking agents
Agropur Ingredients launched a series of reduced burn anti-caking agents under its Capstone Ingredient line. The series was developed in response to an issue encountered by Italian blend cheese producers and converters whose products are primarily used in dishes such as pizza, lasagnas and pasta bakes. The team identified the problem of over-browning or burning and targeted replacement components that upheld the functional requirements within the shreds. According to the company, the anti-cake is suitable for blends used at the consumer level and within foodservice chains.
Oil-soluble color options
DDW offers two oil-soluble options for developers of processed cheese. Its turmeric-annatto blend adds a yellow hue and its paprika-annatto blend adds an orange hue. The new colorings can be used with sliced, shredded, sauce, dip, cold-pack and other types of processed cheese, according the company.
Color solution for Cheddar cheese
Chr. Hansen introduced an alternative to annatto color for production of cheese types like Cheddar. By replacing annatto (which can transfer color to the whey) with beta-carotene based WhiteWhey colors, cheese producers can experience an 85-95% reduction in color transfer, resulting in white whey, according to the company. This solution will still maintain the same yellow to orange shades in the cheese, said the company.
Bovine coagulant for long-lasting cheese texture
DSM introduced Maxiren XDS, a new bovine coagulant for long-lasting cheese texture. Together with Delvo Cheese CP-100 cultures, Maxiren XDS is an ideal solution for pasta filata producers looking to extend the shelf life of their cheese, according to the company. This can offer more sustainable and consistent cheese production and processing flexibility with lesser cheese losses.