Whisps is looking to fill the position of Cheese Content Officer on its Big Cheese Board to capture some of the hilarious, uplifting and downright cheesy content that is being created.
Featuring plant-based ingredients like lentils, red beans and chickpeas, or portable cup packaging, The Laughing Cow's newest offerings in the US have been created to meet rising demand for better-for-you snack options and on-the-go snacking.
US dairy and non-dairy concentrate supplier Butter Buds has launched a range of Cheese Buds 32X Cheddar that add a real cheesy punch to a wide range of applications, including snacks, meal kits, sauces and seasonings.
A Wisconsin cheese maker refreshed its 90s-era dried cheese snack by removing extra ingredients and changing the shape. Now it's a top search result for ‘cheese snack’ on Amazon.
The Wisconsin-based cheese company has extended its Balanced Breaks snack pack line – a breakout star for the brand since its 2015 debut – with a sweet-and-savory breakfast version.
Kids' snacks get the better-for-you treatment with the help of chickpeas and butternut squash, along with allergen-friendly labels for parents' peace of mind; veggie crisps (chips) omit the usual carbs; and hot peppers find their way into bagels...
Japanese snack food maker Calbee has introduced Potato Chips Lovely Cheese, designed to appeal to women in their 20s and 30s who enjoy sharing pics of whatever they are eating on social media.
Pão de Queijo cheese rolls from the company Forno de Minas have been sold in a handful of specialty US stores since 1998, but saw 286% growth in sales between 2015-2017.
UK vegan pizza company Purezza is planning to set up a facility to produce a dairy-free mozzarella cheese alternative after winning a £35,000 ($45,500) prize from Bran Investments.
The global cheese powder market is expected to grow with the highest compound annual growth rate from 2017 to 2023, thanks to a rise in quick meal options and snacking-on-the-go, says Allied Market Research.
FoodNavigator is at Food Ingredients Istanbul, scouting out the latest ingredient trends and developments in the region. Here are some that caught our eye.
Kerry Foods and Amcor is celebrating after its Yollies ‘yoghurt on a stick’ designed for children’s lunchboxes, wins Highly Commended in Best Packaging of a New Product at the UK Packaging Awards.
Snack giant Snyder’s-Lance insists the US sandwich cracker category has a bright future going forward but requires innovation, as the company launches the first gluten-free product in this space.
A new analysis of sodium levels in 480 packaged and restaurant foods over the period 2005-2011 provides further evidence that voluntary approaches to sodium reduction have not delivered the across-the-board reductions required to meet government targets.
ConAgra Foods has issued a precautionary recall on two varieties of Orville Redenbacher’s ready-to-eat popcorn due to the risk of undeclared milk allergens.
Adams Food Ingredients (AFI) has developed a range of cost-saving clean-label dairy powders that enable manufacturers to replace all or part of a dairy ingredient.
Researchers are working to develop a method for extending the shelf-life of products such as cheese, cakes and pastries using natural anti-fungal compounds to meet consumer demands.
A new study led by psychologists at the University of Bristol has found that when children are familiar with a snack food they will expect it to be more filling, suggesting that one way of preventing children from over-consuming snack foods is to give...
A newly developed milk protein-based alternative to traditional gum and starch stabilizers will ensure cheesecake manufacturers can meet clean label demands, claims Arla Food Ingredients.
Cargill new functional system to replace dairy proteins in cheese analogues for pizzas, there by reducing food firms’ vulnerability to dairy price fluctuations.
The cottage cheese industry is turning back to direct vat cultures
rather than the cheaper bulk starter method which replaced it as
costs are reduced, according to Chr Hansen.
Denmark's Chr Hansen is set to launch a second-generation
Fermentation Produced Chymosin (FPC) for the cheese market,
promising cost-efficiency and better process control.
The trend towards low and reduced-fat food is creating
opportunities for enzyme-modified cheese flavours to create intense
cheese-tasting food without the calories.
French authorities have approved revisions for the production of
camembert cheese, which only allows products derived from raw milk
to carry the sought after AOC Appellation Contrôlée (AOC) Camembert
de Normandie.
A flow wrap packaging technology can allow cheese processors to
package a variety of different goods with Modified Atmosphere
Packaging (MAP) on a single line, according to its manufacturer.
European Muslims could be about to develop the taste for regional
cheeses like red leicester, lancashire and even the humble
cheddar following the recent entry of UK-based processor Dewlay
into the halal market.
A brand new test for food processors can spot within five minutes
the presence of biogenic amines, naturally occurring toxins that
cause headaches, researchers claim.
Cargill is introducing a new aromatic cheese culture to create
subtle fruity aromas in the rind and mould of ripened cheese, a
quality said to be sought after by consumers.
Savoury ingredients supplier Synergy has launched a line of cheese
ingredients designed to enhance flavour and mouthfeel while also
providing manufacturers with some cost benefits.
Irish researchers are working on using genomics to enhance flavour
in dairy products - and enhancing the country's technological
standing in international R&D.
Kraft Foods has recorded stable first quarter results, masking
falling operating income with a favourable tax settlement and
raising prices to combat spiralling production costs.
DSM Food Specialties has introduced a new cheese ripening enzyme
that it claims accelerates flavor development while also
eliminating the bitter off-taste often formed during cheese
maturation.
Wrangling between the UK dairy industry and the country's food
watchdog is set to continue over salt slashing targets, after both
failed to reach an agreement to cut salt in blue cheese.
Greek researchers have isolated three strains of bacteria from
dairy sources that have desirable probiotic properties and could be
applied in the food industry.
More state-of-the-art robot arms will soon be packing cheese in
Lincolnshire, the UK, providing more evidence that robots may cut
costs and provide a viable alternative to outsourcing for
manufacturers.
