Cheese

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Protective cultures are an emerging and growing area in the food industry, including for use in dairy products. Among other benefits, they can help reduce food waste and spoilage.

Overall, it has been a strong past 52 weeks for cheese, especially when looking at the natural cheese category. There were some pockets of weakness however, mainly the processed cheese and grated cheese subcategories, according to Chicago-based market research firm Circana’s data for the 52 weeks ending Jan. 26.

Sartori Cheese made its debut in the snacking category with a pair of portable, poppable products. The Plymouth, Wis.-based artisan cheese company unveiled brand-new Cheese Bites in two signature flavors: MontAmoré Cheddar and Italian Herb Cheddar.

Rumiano Cheese Co. announced the launch of its new line of organic cheese dips beginning with Pepper Jack Queso, which is the first organic queso available on the market, according to the Crescent City, Calif.-based company. It also unveiled an Organic Three Cheese Dip. 

After a four-year hiatus, the second Trump administration has hit the ground running, teeing up several proposed policy changes that could impact the dairy industry.

New equipment from Coperion, Hart Design & Manufacturing, and Hydro-Thermal 

In the last two decades, an emerging body of research has mounted showing a link between dairy foods like milk, yogurt, and cheese — at a variety of fat levels — and a reduced risk of cardiovascular disease (CVD). 

Manufacturing 42 varieties of premium cheese in the heart of America’s Dairyland not only takes a ton of high-quality raw milk — 1.8 million pounds a day, or 534 million pounds annually, to be exact, in the case of Marshfield, Wis.-based Nasonville Dairy. 

New ingredients from Flavorchem, IFF, and Nelson-Jameson.

With 6.45 million metric tons (MT) of cheese production in 2023, the U.S. cheese market is projected for a 4.64% compound annual growth rate (CAGR) and a business of almost $56 billion by 2029.