Salt has always been a vital ingredient in the production of  cheese, influencing product safety, body, and flavour. But with new guidelines from the Food Standards Agency (FSA) recommending salt reduction in a number of food stuffs by 2012, the food industry has been searching for options  which retain performance and flavour while adhering to the new guidelines

 

Dairygold Food Ingredients, the UK’s largest and most progressive supplier of dairy-based ingredients, has implemented a product development process which will enable the company to market reduced salt cheddar and other cheeses during 2010, in line with the new FSA recommendations.  As Director of Innovation, Aidan Fitzsimons explains, this is essential to satisfying the needs of our  Ingredient,  Foodservice and Retail clients  as consumer concerns continue about the inclusion of salt in food.

         

“Salt has always had a vital role to play in cheese production, particularly for hard cheeses such as Cheddar, where it influences microbiological safety and the development of its characteristic flavour and body,” he explains.

 

“We have undertaken exhaustive trialling and analysis over the past two years  to enable us to understand the impact of differing salt levels on a range of cheeses. Dairygold’s research and development team is close to perfecting products which perform like conventional, higher salt alternatives,” he continues. “In fact, we have already begun commercial production of pumpable soft cheese  which meets the 2010 FSA recommended salt levels” at our Dan Dairies facility.

 

For further information about the above article please contact us at  sales@dairygoldingredients.co.uk