Cheese

When Art Meets Science: Using the Latest Technology for More Sustainable and Efficient Cheesemaking

December 9, 2024 dsm-firmenich

As economic and environmental pressures push cheesemakers to increase yield and quality while limiting costs, scientific advancement could again hold the answer to ensuring cheese remains accessible to consumers and profitable for manufacturers. However, this next wave of scientific advancement will not be limited to a single process or ingredient but will focus on the holistic cheese production process. …

Butter & Cheese Consumption at Record Highs as U.S. Demand for Dairy Spikes in 2023

December 2, 2024 The International Dairy Foods Association (IDFA)

The U.S. Department of Agriculture (USDA) reported that per capita consumption of dairy products reached 661 pounds per person in 2023, an increase of 7 pounds per person over the previous year and matching the all-time record set in 2021.  …

Paving the Way to Making Stretchy, Protein-Rich, Dairy Cheese – Cow-Free

September 25, 2024 DairyX, Ltd.

DairyX Foods Ltd. announces a major advancement in creating authentic milk proteins without cows, using precision fermentation. The food-tech start-up has developed a method to produce casein proteins that can self-assemble into micelles. Micelles are the primary building blocks of dairy products, such as cheese and yogurt.  …

Innovative Cheese, Butter and Yogurt Products Fueling Dairy Market Growth

July 24, 2024 CoBank

U.S. consumers are drinking less milk with each passing year, but overall dairy sales are on a multiyear winning streak. Cheese, butter and yogurt are fueling category growth, along with new dairy-based products designed to capitalize on convenience, health and snacking trends. …

Olli Salumeria Launches ‘Official Snack of Summer’ with That’s it.

June 24, 2024 Olli Salumeria

The new Olli Snack Packs combine sweet and salty flavors for a delicious, gluten-free, high-protein snack that can be enjoyed from anywhere while on-the-go.  …