DSM launches culture for Spanish Castellano-type cheese
22 Nov 2018 --- DSM has launched Delvo Cheese CT-500 Castellano, a new cheese culture for creating Spanish Castellano-type cheese. The culture has been developed to create the specific taste and texture of the Castellano-type cheese, in response to the growing demand for artisan cheese types. Delvo Cheese CT-500 Castellano is the latest addition to DSM’s portfolio of continental cheese solutions which includes cultures, coagulants, bulk starters, lipases and cheese-ripening solutions. DSM’s cheese cultures enable cheesemakers to craft a wide range of cheeses like Gouda, Maasdam, Havarti, French Raclette and now, Spanish Manchego styles.  Click to Enlarge
Ingredients and Solutions at DSM Food Specialties. The demand for locally-produced cheeses is increasing globally. Artisan cheeses with a unique taste and texture, made with only a limited number of ingredients, are growing in popularity, the company reports. Manchego cheese and Castellano-type cheeses are examples of artisanal, Spanish cheese types which are popular in Spain and around the world. “Our main challenges were to achieve a richer, more authentic aged Castellano taste profile with our culture, and to ensure the culture works reliably in the different milk blends used in Spain,” Evandro Oliveira de Souza, Business Lead for cheese ingredients and solutions at DSM Food Specialties tells FoodIngredientsFirst. Manchego cheese is the trendiest cheese type in Spain, responsible for more than 37 percent of total retail value. Spanish cheesemakers looking to develop more distinctive Manchego and Castellano-type cheeses can use the Delvo Cheese CT-500 to add the Castellano-type taste profile to their range. “The Delvo Cheese CT-500 Castellano is the newest addition to DSM’s portfolio of cheese cultures which enable cheesemakers to tailor the taste and texture of their cheeses in many different directions, whether creating an authentic regional cheese or something new and unique,” de Souza says: The Delvo Cheese CT-500 Castellano culture can create the consistency and taste for which the Castellano-type is known: a fruity, nutty, sweet and tangy flavor that is grassy and pleasant, according to DSM. After around six months of ripening, the taste develops to caramel with a bit of acid. “Around the world, consumers are keen to try new types and flavors of cheese, and we see a growing demand for cheeses that offer distinct flavors and regional stories,” de Souza adds. In addition to the cheese cultures, DSM’s wide dairy portfolio was enriched by recently launching DelvoFresh YS-140, a new culture in the company’s range for stirred yogurt that creates premium, creamy yogurts with a mild taste. The new culture lines up with the consumer demand for premium yogurts which offer all the health and nutrition benefits they expect with an indulgent, creamy taste for a special treat. To contact our editorial team please email us at editorial@cnsmedia.com 
DSM Food Specialties
Collapse
COMPANY DETAILSDSM Food Specialties Alexander Fleminglaan 1 Delft 2613 AX Netherlands
Tel. +31 15 279 3474 Fax. +31 15 279 3540 ACTIVE CATEGORIESBakery Mixes and Other Bakery Products, Dairy Products - Natural and Imitation, Yeast and Yeast Products Our aim is to help customers succeed in their markets through strong innovation, exceptional application expertise and insight into the many, ever-changing needs of consumers worldwide. For food, beverage and supplement manufacturers we offer the comprehensive resources needed to provide customized solutions. Scientific excellence aside, that means a deep knowledge and understanding of markets, consumers and the defining trends in our industry. Namely: A sharp focus on health benefits: Consumers across the world want to look and feel better. The empowerment and awareness of consumers from India to Indiana is a defining trend in food and beverage nutrition, which we meet through our family of nutritional ingredients and products. Related ArticlesFood Ingredients News Weekly Roundup: Campden BRI launches “Brexit Hub,” Barry Callebaut places its first promissory note loan
15 Feb 2019 --- In the run-up to Brexit, Campden BRI has launched an information service to help the food industry deal with issues relating to the UK’s exit from the EU. In business news, Barry Callebaut placed its first “Schuldscheindarlehen,” a promissory note loan. SGS achieved accreditation by the American National Standards Institute (ANSI) to certify foreign food suppliers under the US Food and Drug Administration (FDA)’s Accredited Third-Party Certification Program of the Food Safety Modernization Act (FSMA). GoodMills Innovation launched two grain-based functional ingredients made from Tartary Buckwheat, which they will present at BIOFACH, Germany, this week. Food Ingredients News Kerry eyes foodservice growth: Social media sharing is challenging operators, says new VP
15 Feb 2019 --- Kerry is eyeing further growth opportunity in the foodservice space, with plant-based trends and social media sharing creating new potential for operators within this dynamic environment. “With our deep knowledge in food & beverages and innovation, foodservice is leading in essence and ahead of the curve in adopting trends. It is therefore a very important market for us to focus on,” Karl Buiks, VP of Foodservice, Marketing & Strategic Planning, Kerry Europe & Russia, tells FoodIngredientsFirst. Food Ingredients News Nestlé highlights sharpened plant-based focus as Starbucks range debuts
14 Feb 2019 --- Swiss giant Nestlé is exploring strategic options for the Herta charcuterie business including a potential sale, as the company reports its full-year results. As a further step in positioning its portfolio towards attractive high-growth categories, the company is looking to potentially divest its cold cuts and meat-based products, in favor of plant-based products to keep pace with current consumer trends. The company continues to pivot its businesses to changing market conditions by unveiling its first coffee lines under the Starbucks name which comes after Nestlé closed a US$7.15 billion licensing deal to market Starbucks Consumer Packaged Goods and Foodservice products globally. Food Ingredients News Ingredion’s new gum-based texturizers: Single hydrocolloids tap into sugar reduction and sensory trends
14 Feb 2019 --- Ingredion is strengthening its portfolio with the addition of single hydrocolloids which include gum acacia, cellulose gum and tara gum. The texturizers bring a greater breadth of ingredient functionality, including texture stability, emulsification and protein protection, according to the company. With Ingredion’s expertise in recipe formulation, the addition of gums seeks to aid manufacturers to market faster without compromising on mouthfeel. Food Ingredients News In love with flavor: Valentine’s Day instigates sweet and savory, indulgent NPD
14 Feb 2019 --- Valentine’s Day offers consumers a chance to spoil their loved ones – and often themselves – with a surge of limited edition NPD including tasty treats and flavorful twists on popular products. In this space, FoodIngredientsFirst takes a look at some of the sweet and savory options on offer this year, in honor of Saint Valentine. |
