Danisco Targets American Cheese for Growth
Danisco says it provides the most comprehensive offer of cheese cultures securing distinctive flavor development for parmesan, cottage or pizza cheese as well as for many American-style cheeses.
10/04/09 Danisco has announced a continued investment in cheese culture development and capacity for Danisco in the US. Danisco Cultures continues to grow strongly in the American cheese market thanks to continued launches of carefully selected single strains during the past few years. Danisco says it provides the most comprehensive offer of cheese cultures securing distinctive flavor development for parmesan, cottage or pizza cheese as well as for many American-style cheeses. At the same time, Danisco’s strain selection and culture development expertise ensure the phage robustness of the range.
A winning combination now recognized by professionals such as John Lanigan, VP of Cheese Operations at Glanbia Foods Inc. “I am delighted that Glanbia’s Twin facility won a record-breaking 8 medals at the last US Cheese Championship Contest held in Green Bay WI. With almost all the medal-winning cheeses containing Danisco cultures, this great success confirms we were right in having confidence in the flavor profiles provided by Danisco.”
Danisco continues its investment and is in the process of adding capacity for culture production in North America to respond to the growing US demand for cheese cultures. “The US cheese market is evolving fast, as more manufacturers convert from traditional bulk starter cultures to the more reliable DVI (Direct Vat Inoculants) solutions”, comments John Rea, Global Cheese Business Director at Danisco “All our CHOOZIT cultures offer excellent batch to batch consistency, improved phage resistance and increasing plant profitability and efficiency. With this product offering, our US customers will be able to continue creating distinctive cheese in a cost-efficient way.”
