New ingredients lead to better cheeses

Heat-resistant block agentAgropur Ingredients
has launched a range of heat-resistant block agents under its
Capstone
brand. The products were introduced to address problems that Italian cheese makers and distributors have when using them in dishes such as pizza, grilled wide noodles and pasta.
Agropur Ingredients
team to find alternative ingredients for different situations, such as scorching or melting. According to the company, the anti-blocking agent is suitable for use at the consumer level and in food chains.oil-solubleDDW
provides two oil-soluble colors to cheese processors. Its turmeric
-
tree blend adds a yellow hue, and the chili powder
-
caramel tree blend adds an orange hue. According to the company's description, the new hues can be used in sliping, chopping, sauces, impregnation, cryogenic treatment and other types of processed cheese.color solution for Chitta cheese Cohansen has introduced a sebum red alternative specifically for Chida cheese. According to the company's description, by replacing the sebum red (which is transferred to whey) with the
WhiteWhey
color based on
β-
carotene, cheese makers can eliminate the
85-95%
color shift, which results in a white whey. Such a scheme would guarantee the same yellow-to-orange gradient, Mr. Kohansen said.DSM
, a whey coagulant that maintains the long texture of cheese, has launched
Maxiren XDS
, a new whey coagulant that maintains the long-term texture of cheese. According to the company's description, the
Maxiren XDS
is the perfect choice for coagulant manufacturers looking to extend the shelf life of their cheeses, paired with
Delvo Cheese CP-100
. This solution provides a more durable and stable cheese finished product and production flexibility, while reducing cheese loss.