|
|
Article: Some flavors like it hot.(r&d applications)(cheese industry)
- Article from:
- Prepared Foods
- Article date:
- August 1, 2008
- Author:
-
|
Copyright informationCOPYRIGHT 2008 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)
|
Cheese is "now the main event," according to "Food Flavors and Ingredients Outlook 2008," published by Packaged Facts, a division of MarketResearch. com. According to the report, "Key trends in cheese all point to its growing importance on menus and in the diets of Americans. No longer is cheese something that goes with the main feature; now it is the main feature." Also, artisanal cheeses are the fastest-growing segment of the cheese industry, with an average annual growth rate of 15% over the past five years. That growth is predicted to continue through 2008, especially with a broader artisanal movement that includes chocolates and bakery.
As artisanal breads and cheeses ...
Related newspaper, magazine, and journal articles:
|
|
Article: Quality improvements in reduced-fat cheese
Emerging Food R&D Report;
May 1, 1996 ;
321 words
......culture adjuncts on reduced-fat cheddar cheese flavor. The combination of starters and adjuncts...Brevibacterium adjuncts enhanced cheddar cheese flavor in one study. L. casei increased bitter...indicated that using live adjuncts improved cheese flavor. Because the production of the ...
|
|