The colour of cheese has long been associated with perceptions of quality, maturity and great taste. Ask any dairy company producing grass-fed milk and they will tout the benefits that pasture raising has on the nutritional quality of milk.
In fact, we did. In December, I spoke with Fonterra NZMP marketing director Gillian Munnik about the virtues of all things ‘grass-fed’. She told me: “New Zealand cows spend 95% of their time out on pasture and so, about 85% of the time, they are eating grass. What studies have shown is that grass, as a source of nutrition for the cows, means that you have a whole lot of nutritional benefits that come through in the milk. In New Zealand, we have got moderate temperatures, a mild climate, and lots and lots of sunshine. Those cows are getting a really good dose of vitamin D, and that flows through into the milk.
This content is exclusively for subscribers to FoodBev’s
range of FREE newsletters – and all it takes is a few details
Subscribe to FoodBev’s daily or weekly newsletters today to read this article in full
Already subscribe? It’s easy to find your version of this report. Just look for the featured position in your latest newsletter.
Can’t find it? No problem. Get in touch and we will happily supply a PDF.
© FoodBev Media Ltd 2021
World Beverage Innovation Awards – NOW OPEN FOR ENTRIES!
The awards celebrate excellence and innovation across the global beverage industry.
Don’t miss out on having your innovations recognised on a global scale.
Deadline for entries 23 July – enter now!
Don’t get left behind
Start your free Foodbev magazine trial today and join thousands of fellow industry professionals in receiving food and drink trends direct to our business.
Click here to start your free trial