The Athenos brand complements Emmi Roth’s extensive range of locally produced and imported specialty cheeses in the United States.
December 2, 2021
Emmi Roth, Fitchburg, Wis., said it completed the transfer of the Athenos business from the U.S. affiliate of Laval, France-based Groupe Lactalis, expanding its range of specialty cheeses in the United States.
The transaction involves the divestiture of Kraft Heinz’s natural, grated, cultured and specialty cheese businesses in the United States; its grated cheese business in Canada; and its grated, processed and natural cheese businesses outside the United States and Canada.
November 29, 2021
The Kraft Heinz Co., headquartered in Pittsburgh and Chicago, said it completed the sale of certain assets in its global cheese business and the license of certain trademarks to an affiliate of Groupe Lactalis for total consideration of approximately $3.3 billion, including cash consideration of approximately $3.2 billion.
In October, FDA released long-anticipated guidance on sodium-reduction targets for the food industry — a move designed to encourage the reduction of Americans’ sodium intake, which exceeds the 2,300-milligram limit recommended by the Dietary Guidelines for Americans by nearly 50%.
Designed to teach each participant the basic scientific information and practical skills needed to understand and manufacture cheese. (includes 1 day of hands-on cheese making) This course is geared towards the larger producers. Read More
Basics of quality cheese manufacture with emphasis on artisan/farmstead cheese manufacture. Includes 1 day of hands-on cheese making activities, cheese sensory evaluation, and other considerations in starting a small scale cheese making business. Read More
ON DEMAND: Our expert team looks at the dairy processing industry in this webinar, the practical challenges in choosing the right processing equipment, and the positive results delivered by simple changes to processes that led to increased yield.
ON DEMAND: When it comes to cheese, Americans continue to find new reasons to indulge. In fact, per-capita consumption of cheese grew 19% in the United States during the decade ending in 2019, according to the International Dairy Foods Association.