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Make a better-tasting, low-fat Cheddar

Rather than calling them low-fat Cheddars, describe them as high in protein, much like Greek yogurt makers compare themselves to traditional yogurt.
John Lucey Ph.D.
John A. Lucey Ph.D., Director, Center for Dairy Research
October 9, 2012
During the past few years, pressure to manufacture good tasting low-fat and reduced-fat options for the foodservice and ingredient industries has grown. New limits and regulations have led to even greater pressure on the dairy industry to produce and manufacture such products. While we face some challenges, the dairy industry has already developed several solutions.
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Party, party

Mars puts Cheddar, sour cream into snacks at NACS

7 Layer Dip Tortilla, a party favorite, combines Combos, Cheddar and sour cream.
October 8, 2012

At the NACS 2012 show this week in Las Vegas, Mars North America introduced a new snack made with cheese and sour cream. Its ice cream division unveiled three flavors of Dove ice cream packaged in pints. 


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Salt talks

Kraft says it is meeting its sodium-reduction goals in cheese, other foods

The CPG giant eliminates more than 14 million pounds of salt in over 1,000 SKUs.
September 27, 2012

Sodium in Kraft Singles American Slices has been reduced 18%. The figure is 30% in Kraft Easy Mac Cups Original and Triple Cheese. Other cheese products with sodium reduction of more than 10% are Kraft Grated Parmesan Cheese and Breakstone's 2% Cottage Cheese.


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