Over the past decade, the cheese industry has exploded, with small-batch artisanal cheesemakers popping up in every state and the large cheesemakers increasing the sophistication of their offerings to compete. As specialty cheeses become more popular, their manufacturing processes become more streamlined, mechanized, and efficient.

The past year has been a rollercoaster ride for the cheese category. While the COVID-19 pandemic drastically reduced demand for cheese in foodservice, the category’s growth at retail was extensive, notes Kelly Slentz, associate brand manager, cheese for La Farge, Wis.-based Organic Valley.

Motif will have exclusive access to these food technologies, which hold the promise to address two of the most significant challenges in plant-based foods: achieving melt and stretch in plant-based cheese, and healthier fat that marbleizes in plant-based meat.

Few flavors evoke a rich and savory flavor more than garlic herb butter. Consumers crave its extraordinary flavor and smooth, creamy texture from steakhouses and fine dining. 

Butter Buds® Inc., a global leader in dairy and non-dairy concentrates, introduces its latest ingredient innovation, Cheese Buds® 32X Cheddar.

The new plant-based certified Boursin is dairy-free, 100% plant-based and suitable for both vegans and flexitarians. Boursin Dairy-Free, available in flavor Garlic & Herbs, will be available starting the end of October.

Boursin's unique creamy, crumbly cheese and the rich, complex sweetness of balsamic with notes of fig combine to bring cheese lovers an indulgent new flavor.

The Kraft Heinz Company announced that it has entered into a definitive agreement to sell its Natural, Grated, Cultured and Specialty cheese businesses to a US affiliate of Groupe Lactalis for a purchase price of $3.2 billion. The proposed transaction is expected to close in the first half of 2021, subject to regulatory review and approval.

Idaho Milk Products will be offering virtual tours of their Milk Innovation Center (MIC) that includes a state-of-the-art processing area, an instrumental lab and a multi-purpose room for product evaluations and conferencing. The virtual tours will primarily focus on the process formulations for Ready-to-Drink (RTD) beverages, protein bars and ice cream.