Archives for March 23, 2012

Starter culture can extract more curd from milk, increasing cheese capacity – DuPont

DuPont Nutrition and Health claims that its new cheese starter culture will ‘boost capacity without increasing milk consumption’, by saving protein commonly lost in whey waste when producers use other cultures.

DISPATCHES FROM PACKFORUM: CHEESE 360

'Cheese is like the Olympics: firms must go higher, longer, faster' - Chr. Hansen

Cash-strapped consumers demanding value mean that cheese producers need to reinvent themselves in order to 'produce more for less', according to Chr. Hansen's managing director of cheese cultures, Søren Herskind, while private label growth in Europe...

SPX and Smurfit Kappa hail significance of takeovers

Processing specialist SPX Corp and packaging player Smurfit Kappa both completed takeovers this week as they seek to expand their reach in Europe and South America respectively.