New ingredients for cheese add formulation functionality
SEA SALT
Cargill said it offers a line of purified sea salts that are ideal for cheese manufacturers positioning their products as more natural. Consumers perceive sea salt as the “better-for-you” salt and actively seek products that include it. Salt also is hugely important in cheese functionality. Too little salt and the cheese will have a flat flavor, too much acid and a short shelf life. Too much salt and the cheese will have a salty flavor, poor acid content and moisture issues. With a variety of product grades, packaging and additive (or additive-free) options, Cargill can help manufacturers select the best product for their needs.
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