Industry-funded commercials have cleverly touted "the power of cheese" in recent years, and although people may not crash their cars seeking their favorite slice or chunk, cheese continues its long reign as one of the world's most popular foodstuffs. In fact, for a centuries-old product, cheese is available in more...
It is a case study which reflects about the problems on high barrier packaging, compatible to existing automated packaging equipment that would conform to the cheese in such a way as to support modified atmosphere packaging as well produce an attractive retail package. This case study describes the present situation,...
The paper reveals that the National Dairy Council is hoping to convince consumers to make cheese and other dairy products a larger part of a healthy diet. The council recently launched a major advertising campaign ? "Healthy Weight with Dairy" ? that touts the role of dairy in weight loss....
Granted, there are certain segments of the population who consume more cottage cheese than the rest. It's not unusual to find a small cup of the white stuff on a lunch tray at a nursing home, for example. Among the population at large, however, cottage cheese isn't exactly top of...
Heinz launched green-colored ketchup, and the product boosted the company's share of the ketchup market by almost 5 percentage points. Supported by research that showed blue and pink were deemed the "coolest colors" by kids and were preferred over other colors, ConAgra Foods recently launched Parkay margarine in two colors:...
With household penetration somewhere around 98 percent and per capita consumption slightly more than 30 pounds, cheese holds a treasured spot in the American diet. From salads and casseroles to pasta, pizza, tacos and quesadillas, many favorite dishes rely on cheese for their unique taste, texture and appearance. Obviously, that's...
Covering the spread ? the phrase has its own meaning in the world of sports betting. But when it comes to its gourmet cheese products, Rondelé Specialty Foods quite literally has its spread covered ? that is, making sure the company's manufacturing end keeps up with the growing demand for...
The specialty-cheese category continues to grow by leaps and bounds as palates mature. If people didn't have an unceasing interest in food, there wouldn't be a whole cable TV channel devoted to it. And when viewers' favorite on-screen gourmets use mysterious, exotic cheeses in their recipes, budding cooks at home...
Dairy Management Inc. has launched an integrated 3-A-Day of Dairy weight loss marketing and nutrition education effort funded by the national dairy checkoff program. This campaign is supported by a growing body of research that has linked consumption of dairy to weight loss benefits. Launched in early September, the integrated...
Cheese making has been around for at least 4,000 years. And today, people love cheese more than ever. Surveys show that cheese is now consumed in 98% of U.S. households and that 83% of restaurants have cheese on the menu. A research sponsored and funded by America's dairy farmers is...
Name just about any food trend and there is some flavor, form or variety of cheese that complements it, which likely explains why per capita consumption is at an all-time high - 30.8lbs in 2003. Hopefully the customer is making and marketing cheeses that have high consumer appeal. This article...
This article discusses the various environmental and technical aspects that influence the flavor development of cheese. The process does not stop there though. When the cheese is in the store, it is still developing and maturing. Some, due to temperature fluctuations or improper shipping practices, actually arrive at the door...
According to the most recent data from USDA Economic Research Service, per capita consumption of natural cheese increased almost 2% from 2001 to 2002. More impressively, during the last quarter of the 20th century, when fluid milk consumption was rapidly declining, cheese consumption continued to grow. This article summarizes that...
In cheese making anyway, keeping a lid on cheese vats can bring higher levels of process control, lower risk of contamination, higher efficiencies, and a more consistent product and automated clean up. And while closed vats have been standard equipment for natural cheese makers for years, cottage cheese makers have...
Independent research on behalf of Dairy Management Inc., Rosemont, Ill., revealed that when consumers were asked which food gift theyÆd like to receive, more Americans said they would rather receive cheese (19%) than candy (13%). This article discusses how AmericansÆ strong and growing appetite for cheese has them choosing cheese...
When one ponders the legends surrounding the origin of cheese - the shepherd who put his milk in a goat skin bag, only to find later that the milk had fermented and become something altogether different, it was very likely that what the hapless shepherd came up with first was...
As part of a national pilot test, 17 vending machines with milk, cheese and yogurt were placed in junior high and high schools in the Quad Cities during the 2002-03 school year. The test was designed to better understand the challenges of having a vending program in schools and to...
Once the stalwart of dairy, the cheese category has hit some more trying times. If it isn't shredded it just is not doing much. The growth in natural cheese is still there, but the pace has slowed considerably. So what's a cheese maker to do? Well one logical step has...
California, not only is one of the country's largest cheese producers, it also is home to a rapidly growing farmstead cheese movement that is emerging as a leading force in the country's specialty cheese industry. While only a tiny percentage of the approximate 1.6 billion lbs of cow's milk cheese...
