cheese trends - Page 1 | Prepared Foods

Items Tagged with 'cheese trends'

ARTICLES

Fine tuning cheese for customized flavors and textures

Foremost Farms USA's top cheesemakers reveal how they transform beloved cheeses into functional, flavorful ingredients for food products.

David Feder , RDN

June 3, 2025

Cheese consumption in the U.S. is at an all-time high. Discover how food scientists are transforming traditional cheeses like cheddar and mozzarella into innovative ingredients for modern food applications.

Packages of Tillamook Striped Grilled Cheese, Cheese and Buttered Bread on Serving Boards

New Ways Consumers Are Finding to Enjoy Cheese

Interview with Jill Allen, Director of Product Excellence in R&D for Tillamook Creamery

David Feder , RDN

April 9, 2024

Earlier this year, the Oregon cheesemakers at Tillamook released a comprehensive trend report on new ways consumers are finding to enjoy cheese. Two intriguing pairings revealed by the report included matching artisanal honeys with artisanal cheeses, and what the trend-spotters called “the cheddar plunge”.

US Cheese Market Evolves

Shifting consumer perspectives have pushed cheese deeper into competitive snack market

June 25, 2018

In recent years, marketer positioning of cheese as a natural and protein-packed alternative to processed snacks in the shelf-stable aisles have made cheese a growing contender for the snacking dollar. Brands have been capitalizing on this opportunity by packaging their cheese in more convenient forms for on-the-go snacking for adults and children.

Tillamook Farmstyle Cut Shredded Cheese

Farmer-owned co-op debuts complete shredded cheese refresh

March 1, 2017

Like all Tillamook products, Farmstyle Cut Shreds are made using the highest-quality milk from cows not treated with artificial growth hormones and without any artificial colors or flavors.

Cheese Trends Forecast

What's in store for 2015, according to IDDBA

January 16, 2015

Today’s consumers are showing greater interest in learning about the origin and different varieties of cheeses, as well as trying new local cheeses, prompting many retailers to expand their cheese departments beyond the classic product types like Cheddar and Swiss.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Demand for plant-based beverages is rising, driven by health, environmental, and dietary trends. Yet, challenges around taste, texture, stability, and nutrition remain.