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Article: Cheese: the preferred ingredient.
- Article from:
- Prepared Foods
- Article date:
- July 1, 1994
- Author:
CopyrightCOPYRIGHT 1994 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Just as milk does a body good, cheese does a prepared food wonders. Consumer demand for tasty, healthful, convenient foods is forcing R&D to develop creative foods that deliver flavor and provide a sense of nutritional adequacy.
Even as consumers grow increasingly aware of the fat content of cheese, this product continues to be the "preferred" ingredient for adding nutritional value and flair to processed foods.
Twenty-five percent of the 6.6 billion pounds of cheese (excluding cottage cheese) used in the United States during 1992 was sold to food manufacturers as an ingredient, according to the 1993 cheese report by Business Trend Analysts, Commack, N.Y.
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