17 Jul 2009
This short gallery accompanies Geoff Platt's 'European cheesemakers' interview, which you can read by clicking the link in the right-hand column.
Bega Cheese is the most dominant manufacturer of retail Cheddar cheese and processed cheese products in the Trans Tasman region.
'The well-known trends are towards convenience-style products,' says Maurice Van Ryan, international business manager, Bega Cheese.
Groupe Lactalis is one of the world's leading dairy groups, with a presence in nearly 150 countries.
Luc Morelon, Lactalis director of external affairs, says the most recent trends are Mediterranean cheeses (feta and mozzarella) and fresh cheeses for salads.
Luc Morelon of Lactalis says 'light' products have a continuous problem, because 'dairy fat is delicious!'.
'New fields of innovation lie in cultures, speed of process and new products mixing dairy and non-dairy ingredients,' says Luc Morelon.
'The artisan movement is growing due to consumer interest in the stories of people who produce their food,' says Sargento's Barbara Gannon.
'The opportunity for natural cheeses that taste great and melt well, but are lower in fat and sodium, seem to have a brighter future than other entries in the better-for-you category,' says Gannon.
This article was first publishedin Dairy Innovation.
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