Page 38 - Sept 2017 Food Business

36 STABILISING SYSTEMS

heese is at home the world over. Almost New stabilising systems
every country has its own specialities, and
Ccheese is indispensable for many recipes. from Hydrosol offer
But cheese is a challenge to make, economically economic benefits
and in terms of production techniques. The long
curing times of hard and sliced cheeses are a CHEESE
cost factor, and in hot regions volumes are limited
by the low availability of fresh milk. With
Hydrosol's new stabilising and texturing systems, PREPARATIONS:
dairies, deli food companies, snack and cheese
manufacturers can make alternatives to cheese COST-EFFICIENT
simply and cost-effectively.
PRODUCTION OF
Preventing food waste by using
cheese cuttings
According to a study by WWF Germany, A WIDE VARIETY
worldwide 30 to 40 percent of food is lost along
the value addition chain, including during OF FLAVOUR
industrial production. For example, cutting
causes losses in cheese production. With
Hydrosol's new functional systems, these cuttings EXPERIENCES

FOOD BUSINESS GULF & MIDDLE EAST SEPTEMBER 2017