Food Business News - January 29, 2013 - 32
to the product, giving it a more natural
or premium positioning for today’s labelscrutinizing consumer. Cheese ingredient options vary by the application and
shelf life. Sometimes one form may be
used alone, as the sole characterizing
cheese flavor in a food application, while
other times multiple forms will be used
for enhanced sensory appeal and/or cost
savings.
“Bulk-packed, pasteurized process
cheese is often part of the cheese component in packaged, heat-and-eat foods,
as these cheeses can be designed to not
run off or out of the product, nor change
in terms of texture or taste when heated,” said Chad Mitchell, technical manager of flavors for DairiConcepts L.P.,
Springfield, Mo. “We also offer heat-setting cheese sauces that help stabilize the
gel or matrix of fillings in commercially
prepared foods so that when the finished
product is heated, the cheese filling remains intact without oozing out of the
product.
“The heat-setting cheese sauces work
best combined with pasteurized process
cheese in ratios ranging from 40-to-60 to 60to-40. These sauces have the additional feature of thickening and setting to a process
cheese-like consistency when subjected to
a high-temperature cooking process, such
as deep-frying.”
Market conditions to consider
When economics and extreme functionality
32
FOODBUSINESS NEWS
®
become a product development priority, there are a number of options, some
of which still allow for a “made with real
cheese” claim.
“We offer cheese bases that are blends
of functional dairy and non-dairy ingredients,” Mr. Mitchell said. “They can be
conveniently incorporated into cheese
sauces and dips as partial or complete
replacement for typical cheddar cheese
solids, offering an economical advantage
to the manufacturer. They also do not
require grinding or extra processing and
can provide superior functionality when
compared to natural cheddar cheese.”
Becky Pogoreski, product development
manager for SensoryEffects, Bridgeton,
Mo., describes another ingredient option
that allows for the flavor of cheese to be
added to some otherwise unlikely applications.
“We offer lipid-based flakes and nuggets that mimic the appearance, flavor
and performance of real cheese,” she
said. “Some inclusions can be formulated
to contain real cheese, while others can
be designed to be kosher pareve or kosher dairy. This opens up our inclusions
to customers that are restricted by kosher requirements.”
The inclusions are intended for bakery
or heated applications and require at least a
temperature of 125°F to function properly.
“We recommend that they be added as
late in the mixing process as possible,
to the dough or mix, in order to avoid
January 29, 2013
http://www.foodinnovation.com/creamy
Food Business News - January 29, 2013
Table of Contents for the Digital Edition of Food Business News - January 29, 2013
Food Business News - January 29, 2013
Unilever not finished with food unit makeover
Stretching cheese further in formulations
Chinese imports of U.S. corn remain a riddle
Table of Contents
Web Contents
Editorial - In pursuit of accurate data on food loss
McDonald’s working to navigate challenging market
Premium Brands adds seafood facility and businesses
High beef prices will impact menus in 2013
Incidences of food fraud rise as research effort continues
Letter calls for the reclassification of Greek yogurt
F.T.C. upholds ruling against POM Wonderful
Drought forces Cargill to close Texas beef plant
Wendy’s backs further away from breakfast strategy
ConAgra Foods appoints Lamb Weston leader
Seneca Foods completes purchase of Independent Foods
Chicago considers ban on certain energy drinks
Building a better Nutrition Facts Panel
Hain Celestial continues developed market expansion
Vanilla ice cream’s dairy components edge lower in price
Beef industry braces for further consumption declines
Congress men contact energy drink makers directly
Energy drink brands in question
Bolthouse Farms opens new innovation center
Taco Bell tests dollar menu
Washington - Bioengineering back on the ballot
Heart Health - Breaking down heart health
Ingredient Innovations - Stevia’s global reach expands
New Food Products
Ingredient Market Trends - I.G.C. sees increase in harvested wheat area in 2013-14
Ingredient Markets
Supplier Innovations and News
Classifieds
Marketplace
Ad Index
Food Business in the News
Food Business News - January 29, 2013 - Chinese imports of U.S. corn remain a riddle
Food Business News - January 29, 2013 - 2
Food Business News - January 29, 2013 - 3
Food Business News - January 29, 2013 - Table of Contents
Food Business News - January 29, 2013 - 5
Food Business News - January 29, 2013 - Web Contents
Food Business News - January 29, 2013 - 7
Food Business News - January 29, 2013 - 8
Food Business News - January 29, 2013 - Editorial - In pursuit of accurate data on food loss
Food Business News - January 29, 2013 - High beef prices will impact menus in 2013
Food Business News - January 29, 2013 - Letter calls for the reclassification of Greek yogurt
Food Business News - January 29, 2013 - Drought forces Cargill to close Texas beef plant
Food Business News - January 29, 2013 - Seneca Foods completes purchase of Independent Foods
Food Business News - January 29, 2013 - Chicago considers ban on certain energy drinks
Food Business News - January 29, 2013 - Hain Celestial continues developed market expansion
Food Business News - January 29, 2013 - Beef industry braces for further consumption declines
Food Business News - January 29, 2013 - Taco Bell tests dollar menu
Food Business News - January 29, 2013 - Washington - Bioengineering back on the ballot
Food Business News - January 29, 2013 - 19
Food Business News - January 29, 2013 - 20
Food Business News - January 29, 2013 - 21
Food Business News - January 29, 2013 - Heart Health - Breaking down heart health
Food Business News - January 29, 2013 - 23
Food Business News - January 29, 2013 - 24
Food Business News - January 29, 2013 - 25
Food Business News - January 29, 2013 - Ingredient Innovations - Stevia’s global reach expands
Food Business News - January 29, 2013 - 27
Food Business News - January 29, 2013 - 28
Food Business News - January 29, 2013 - 29
Food Business News - January 29, 2013 - 30
Food Business News - January 29, 2013 - 31
Food Business News - January 29, 2013 - 32
Food Business News - January 29, 2013 - 33
Food Business News - January 29, 2013 - 34
Food Business News - January 29, 2013 - 35
Food Business News - January 29, 2013 - New Food Products
Food Business News - January 29, 2013 - 37
Food Business News - January 29, 2013 - 38
Food Business News - January 29, 2013 - Ingredient Market Trends - I.G.C. sees increase in harvested wheat area in 2013-14
Food Business News - January 29, 2013 - Ingredient Markets
Food Business News - January 29, 2013 - 41
Food Business News - January 29, 2013 - 42
Food Business News - January 29, 2013 - 43
Food Business News - January 29, 2013 - 44
Food Business News - January 29, 2013 - 45
Food Business News - January 29, 2013 - 46
Food Business News - January 29, 2013 - 47
Food Business News - January 29, 2013 - 48
Food Business News - January 29, 2013 - 49
Food Business News - January 29, 2013 - Supplier Innovations and News
Food Business News - January 29, 2013 - 51
Food Business News - January 29, 2013 - 52
Food Business News - January 29, 2013 - Classifieds
Food Business News - January 29, 2013 - 54
Food Business News - January 29, 2013 - Marketplace
Food Business News - January 29, 2013 - 56
Food Business News - January 29, 2013 - Ad Index
Food Business News - January 29, 2013 - Food Business in the News
Food Business News - January 29, 2013 - 59
Food Business News - January 29, 2013 - 60
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