Salt has a 'crucial' role in cheese

Salt targets cause concern

By Nicholas Robinson

The International Dairy Federation (IDF) has called for the functional uses of salt to be taken into consideration, following World Health Organisation (WHO) recommendations to lower sodium in all foods.

Clare Cheney, director general, Provision Trade Federation,

Yet more burdensome regulation from the EU

By Clare Cheney

From December 2014, under new EU labelling rules, allergens will have to be highlighted in the ingredients lists on food labels rather than in a separate box, which is common practice in the UK, but will no longer be permitted. For example, under the...

Adams Foods brands include Pilgrims Choice cheese

Adams Foods and First Milk declare terms of deal

By Rod Addy

First Milk’s way is clear to develop its hard cheese and creamery interests now competition authorities have cleared its partnership with Adams Foods, according to the two firms.

Annatto often colours Cheddar

Now there is a right whey to colour cheese

By Nicholas Robinson

Chr Hansen’s new food colour is designed to help Cheddar and gouda cheese producers to get more value from their whey while maintaining a great visual appearance of cheese products.

Work has begun on the Haverfordwest effluent treatment plant

First Milk investment soured by Wrexham’s fate

By Rod Addy

Dairy cooperative First Milk faced bitter sweet developments this week, with news of green investment in its Haverfordwest creamery in Pembrokeshire soured by confirmation it would close its Wrexham cheese packing plant.

Lye Cross Farm makes a variety of Cheddar and territorial cheeses

HSBC pumps cash into cheese maker

By Rod Addy

HSBC has pumped millions of pounds into Somerset cheese manufacturer Lye Cross Farm, which it claims will boost production by 1,000t a year to 4,500t to meet growing demand.

The 11 human cheeses will be on display at the Science Gallery, Dublin, until January 19 2014

Human cheeses on offer in Dublin

By Laurence Gibbons

Eleven ‘human cheeses’, created using bacteria extracted from the belly buttons, feet, mouths and tears of artists, writers and cheese makers, are on offer at a Dublin gallery.

Arla's Unika cheeses have been developed in consultation with Denmark's top chefs

Arla plans innovation revolution with artisan brand

By Rod Addy

Dairy giant Arla Foods’ artisan cheese brand Unika, launched first in Denmark, is now ready for wider national and international distribution, according to premium foods manager John Gynther.

Andrew hopes to create a dairy range beyond cheese

Cheese maker appoints new ceo

By Laurence Gibbons

Somerset-based cheese manufacturer Godminster has appointed Peter Andrew as its new ceo.

New way for cheese producers to cut carbon footprint

Coagulant to cut carbon footprint

Chr Hansen says switching to its coagulant Chy-Max M means cheese producers can significantly cut carbon dioxide emissions.


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