International Dairy Ingredients released cheasing’up, which avoids the processing of by-products and reduces the number of manufacturing steps (no curd cutting, draining or brining).
Win Schuler Foods, Southfield, Mich., introduced Lia Marie’s Original Garlic Spread and Five Cheese Garlic Spread. Both spreads, which are made with butter and cheese, among other ingredients, are available in 12-ounce tubs and merchandised near butter in the refrigerated dairy case.
Elk Grove Village, Ill.-based Bel Brands USA, a subsidiary of Fromageries Bel, a family-owned cheesemaker headquartered in Paris, extends its world-renowned Boursin Gournay cheese brand to flavored premium spreadable cheeses. Garlic & Herbs (the flavor of the original Boursin cheese) was the first to debut about a year ago.
For a child in the 1980s, string cheese was the ultimate must-have lunch snack. The simple act of peeling strings away from a cylindrical-shaped “stick” was both exciting and innovative and transformed the way consumers eat cheese.
Cheese, butter and cream are among the ingredients called for in holiday recipes from in free-standing inserts by major consumer packaged goods companies, including Saputo Cheese (Frigo) and Bongrain (Aloutette).
Welcome to Jim Carper's Dairy Case, a weekly round-up of news from dairy processors. In this issue: Straus Family Creamery, Foremost Farms, Yarnell's Ice Cream, Stremick's Heritage Foods, enLiven, Dean Foods, Saputo, Sartori, Baskin-Robbins and more.
The cheese processor is energizing old school brands like Philadelphia and Velveeta, developing new foods and formats, and adopting manufacturing practices that save natural resources.
It’s difficult enough for any business to stay relevant, especially when it has brands established 100 or more years ago. Then throw in the challenge of adapting to ever-changing consumer tastes and habits, not to mention manufacturing in an era when a small carbon footprint is a measure of a corporation’s citizenship. That’s part of the landscape in the 21st century, and every business operates in it, some better than others.
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.