Cheesemaking in the United States is an inspired story of artisanship and excellence that dates back hundreds of years, representing the vast multicultural experiences brought to the country by immigrants. Today, talented and creative cheese makers from large-scale establishments to small family-based ventures push traditional limits toward specialty cheeses.
The growing global recognition of the …
Scientific studies show that light of any kind can cause food, beverages, pharmaceuticals, and cosmetic products to degrade faster. Whether the light is in the grocery store, home, refrigerator, or through a window, it can cause products to expire before the expiration date.
With milk and other dairy products, exposure to light affects the taste, …
Contamination is a large threat to any manufacturing facility, which is why extreme measures are being taken to ‘germ-proof’ the computers in the food production line. If contamination occurs on the food processing floor, major issues can result. Full-blown contamination could lead to a complete shutdown in operations, which would mean huge financial losses. The …
The USDA announced the final National Bioengineered Food Disclosure Standard (GMO labeling) on Dec. 20, 2018. This final version only slightly differs from its draft versions. The implementation date is Jan. 1, 2020, except for small food manufacturers. Small food manufacturers have an implementation date of Jan. 1, 2021. The mandatory compliance date is Jan. …
One of the top packaging design trends for 2019 is material honesty and what to consider when selecting materials for retail packaging or product packaging. With so many choices, it’s easy to understand the confusion and the difficulty brands have in selecting the right materials for their brand packaging. Today we’re seeing the negative impacts …
A dirty rag, casually tossed aside. A faulty wire you never got around to replacing. A long-ignored fire extinguisher collecting dust in a corner. Sometimes it’s hard to believe such mundane items can lead to catastrophic fires, but unfortunately, that’s often the case. So when it comes to preventing fires at your food processing facilities, …
Although its growth at retail has slowed down in recent years, the natural cheese industry is still gaining yardage. Dollar sales in the total category rose 1% to $12.9 billion during the 52 weeks ending Aug. 12, 2018, data from Chicago-based market research firm IRI show. Unit sales increased 1.5%.
Processed cheese, however, continued to …
The emergence of e-commerce, innovation, and sustainability trends greatly impacts the packaging industry as consumers increasingly use their voices to provoke change. The future of the packaging industry will be determined by the responses to these developments.
Collaborations and initiatives along the supply chain are already underway as demand for action builds. Flexible packaging presents …
The Food and Drug Administration announced in April that it would modernize food standards of identity as part of its multi-year Nutrition Innovation Strategy plan, updating rules that govern how dairy products are named to allow for more industry innovation. In comments submitted last week, IDFA welcomed the move to modernize several dairy standards, which …
Cheese is a fermented product, which means that cheesemaking requires the growth of millions of bacteria — we call them starters (to start the acid development) — to acidify the product. Initially, these bacteria originate from the raw milk itself (cow, milker, equipment, etc.).
Starter cultures used in cheesemaking are all lactic acid bacteria, which …