26 Mar 2024 --- Biospringer by Lesaffre developed prototypes that promote the company’s yeast ingredients, such as its Springer Signature CH101 in a vegan cheese cracker, showcasing how cheese flavors can be applied without using dairy. The second ingredient the company presented was its smoked yeast flavor Springer Signature SY101. When added to a chocolate bar, it elevates the cocoa notes with a subtle and smokey undertone, Daryl Smith, business manager, tells us. 

05 Mar 2024 --- Dr. Paul Dyer, professor of Fungal Biology, School of Life Sciences at the University of Nottingham and Dr. Matthew Cleere discuss the techniques and consumer appeal of the colored cheese they developed from novel fungal strains. They also show us a “cheese wheel” they used to grow the fungi during the research and the potential impact of their innovation on cheese manufacturers.

21 Dec 2023 --- Winner of the Plant-Based Innovation Award at Food Ingredients Europe 2023, ChickP boasts a pure chickpea protein isolate of 90%. The chickpea protein can be incorporated into many different plant-based food applications, including bright white desserts, milk and cheese alternatives. Liat Lachish Levy, CEO at ChickP, explains how the company’s flagship ingredient can provide stand-out health benefits and functionality. 

12 Dec 2023 --- The ingredients business of the French dairy cooperative Sodiaal, Euroserum, is reorienting its business strategy after 50 years in infant nutrition. The demineralized whey-centric company is expanding into cheese and bakery with specialty dairy ingredients as demand for formula wanes. Thomas Hämmelmann, managing director, shares how the company is also shifting conventional practices to reduce emissions on the farm and in processing. 

01 Nov 2023 --- Milk Garum, developed by Italian start-up Garum Project, was selected as one of the top ten innovations in ANUGA’s Taste Innovation Show. Founders Mattia Baroni and Stephanie Lüpold share how they developed the sustainable, 100% natural umami-flavor enhancer, produced from the cheese production by-product whey and can be used to substitute milk, cream or cheese as an ingredient. The Garum Project also developed other flavor enhancers made from waste or by-products, which all have a two-year shelf life and limited salt content.

23 Nov 2023 --- Texture plays a major role in the sensory experience of food. Consumers seek products with delicious taste but also with good feelings in their mouths.Thanks to its high-water binding and texturizing capacities, Promilk® B Max is an innovative milk protein that maximizes and boosts the texture of food-finished products. It is a unique solution 100 % dairy to achieve the perfect texture, meeting consumer demands for perfect mouthfeel and natural, additive-free products with fully clean labels.This webinar shows applications where Promilk® B MAX can reveal its outstanding texturizing properties from airy foaming texture in fresh whipped cheese or whipped cream to firm, breakable and non-sticky texture in cheese portions.

22 Nov 2021 --- In this webinar, experts from IFF cover how science is instrumental in developing phage-robust starter cultures and what we do to protect and expand the biodiversity of our cheese cultures portfolio. Learn about the knowledge we developed on phages of LAB, how we use this science and creativity to provide customers with phage management strategies and cope with phage ecology and their constant evolution.

20 Oct 2021 --- With growing interest in healthy eating, the market for nutritious foods is on the increase globally and cheese is one of the categories increasingly emerging as a healthy and nutritious food. While cheese has long been used as a snack the market has now developed to encompass a wide range of individually portioned ready-to-eat cheese products suitable for consumption in the home, on the go and in lunchboxes, including slices, lunch kits, dips, mini portions, shapes, sticks and strings. There are many challenges manufacturers face in the development of these ready-to-eat cheese products and Glanbia Ireland has developed CheddMax to help manufacturers deliver the taste and functionality the consumer demands, while overcoming these manufacturing challenges.

20 May 2021 --- A growing consumer focus on health, naturality and sustainability is driving innovation on the cheese market. Moreover, the development of cheese consumption in some regions leads to new ways of consumption. Formulating and having the right process to answer those new drivers are challenging for industrials.