Cranbury-based Innophos, a specialty ingredient solutions provider, recently highlighted its latest solution to help manufacturers improve the texture of upcycled cheese.
Upcycling foods turns them from waste that has zero monetary value (and can actually cost money since it must be disposed of) into a valuable ingredient.
Upcycled cheese products are quickly gaining popularity with consumers, yet manufacturers face challenges achieving consistent firmness and meltability.
Innophos said it has developed a specialty blend of emulsifier salts that help achieve consistent textural and melt characteristics that closely mimic traditional processed cheese and help ensure a moist final product, all while helping to support manufacturers’ commitment to the environment by aiding in food waste reduction efforts.
“With our deep understanding of how to optimize the physical, chemical and sensorial properties of cheese, Innophos is uniquely positioned to help manufacturers develop upcycled cheese that is both delicious and authentic to traditional processed cheese,” Amr Shaheed, technical service manager, Innophos, said. “We have developed a new solution that results in less than a 10% difference in meltability between an upcycled and a traditional processed cheese. Our knowledgeable team is dedicated to creating science-backed solutions that help our customers deliver the highest quality products to their consumers.”
