Dairy-free cheese varietals’ blend increases meltability and cheesy flavor.
December 7, 2023
Daiya Foods Inc., the Burnaby, British Columbia dairy-alternative food company that cracked the code on dairy-free cheese, announced that product reformulations stemming from its multi-million-dollar investment in fermentation technology have hit store shelves across the country.
Companies to develop and scale up the production of cell-based proteins using precision fermentation.
January 9, 2023
FrieslandCampina Ingredients and Triplebar will produce microbial cells through precision fermentation that can create bioactive proteins that support human health and nutrition in early life and adulthood.
Cultures and enzymes are the “secret ingredients” behind many of consumers’ favorite dairy products. They can influence attributes ranging from taste and texture to mouthfeel and shelf life.
In recent years, dairy alternatives have been popping up seemingly everywhere. These dairy wannabees typically do not come close, however, to matching dairy's unique nutritional profile and taste.
Love yogurt, kefir, cheese, wine, beer, kimchi, and pickles? A new peer-reviewed paper supported in part by the California Dairy Research Foundation, reveals evidence that fermented foods, developed thousands of years ago for their ability to avoid contamination, may increase sensitivity to insulin, lower the risk of developing type 2 diabetes, and decrease the overall risk of mortality.
Cheesemakers need to understand fermentation and gas development to avoid defects in their cheese or when they want to create the right number and size of eyes in certain cheeses.
Eye development in cheese can be a sought-after attribute or an unfortunate defect, but in both cases, gas is the culprit. That’s why it is essential for cheesemakers to understand the basics of gas development and apply that knowledge, whether they are looking to make a tightly knit Cheddar or a Swiss with perfect eyes.
Your cultured dairy products can have a long shelf life and a clean label. Lactic acid bacteria will produce compounds that have antimicrobial activity against bacteria, yeasts and molds.
When consumers grow interested in what is in their food, they read product labels. And when shoppers read product labels that include potassium sorbate, nisin, maltodextrins, carrageenan, sodium benzoate and so on, they put your product back on the shelf.