Good vibrations... with new cheese preparations!
Sponsored by: Emsland Group
Date: 11 December
Time: 3PM London/10AM New York
How to use a new casein-free vegan solution for the production of cheese preparations
The name cheese is reserved to products manufactured with specific ingredients following traditional methods. Blends containing only a proportion of cheese are named â€œcheese preparationsâ€. New innovative products with cheesy appearance, melting behavior, taste and consistency may not be called cheese but are positioned as â€œcheese analoguesâ€ or â€œimitation cheeseâ€. They allow food manufacturers to:
• reduce costs
• maintain production capacity at high level during periods of decreased milk supply
• produce vegan analogues
• add healthy, vegetable oils to their products
Emsland Group’s food starches for the cheese industry offer unlimited potential for using cheese curd, cut-offs and other cheese waste to develop innovative processed and analogue cheese products.
Our starches are compatible with existing equipment and processing parameters while our Emcheese-MorÂ® range provides convenient all-in-one blends for imitation and processed cheese products. Also a vegan solution, that's free from lactose, animal protein, soy, and cholesterol, will be available.
Typical areas of application for this ready mix are among others:
• Pizza toppings
• Salad bar shreds
• Processed cheeses
• Cheese sauces
• Vegan formulations
• Individually wrapped slices
If you are considering reduced and casein-free blends as an â€œall in oneâ€ solution for the production of cheese preparations these insights will help you to serve all your cheese development needs.
Director Research & Development
Thomas Pruter is a food expert with 25 years experience in food technology, food formulations and food stabilization as a team or project leader. Thomas achieved a masters degree in Food Science in 1991.
Research & Development Dep., Application Food
From 2000 – 2003 he completed training as a chef and worked in that area for a couple of years (at different restaurants). In 2009 he passed his training as a food-technical assistant and began to study Food Technology at the University of Applied Science in East-Westphalia.
After acheiving a degree in 2012, he started to work in the Research and Development Department (Application Food, Segment Dairy) of Emsland Group.
Key Learning Objectives
- Our reduced and casein-free blends make analogue cheese products consumer appealing and cost effective
- The mainly starch based EmcheeseÂ®-Mor products has a good stretchability, water-oil stability and shredability
- All-in-one EmcheeseÂ®-Mor solution works on your current equipment and processing parameters
- Also vegan solution, that's free from lactose, animal protein, soy, and cholesterol, will be available
- Heads of Research and Development
- Project Managers
- Food Technologists
- Product Developers
- Purchasing Manager
- Marketing Manager
- Procurement Manager
- Application Manager
- Senior Director