MINNEAPOLIS - Cargill has developed natural specialty cheese flavor ingredients producing the complex, authentic aged notes of Gouda, Swiss, Cheddar, Parmesan, Romano and Blue cheeses -- ideal for use in a wide variety of applications, particularly sauces, dressings, and snacks.
Characterized by their authenticity, the cheese flavor ingredients are developed using distinct and proprietary combinations of natural biological processes developed by Cargill. They deliver authentic flavor and can keep labeling clean, while being simpler to use, easier to source and more cost effective than specialty cheeses. The approach conveys the authentic aged flavor notes that are ordinarily provided by ripened cheeses – in days instead of weeks -- and represents an intriguing option for cheese flavor ingredients in the market. These natural flavor ingredients contain dairy, cheese or both, and leverages the company’s more than 50 years of experience in developing dairy ingredient flavors.
“Cargill’s understanding and ability to control the intricate biochemistry and microbiology of cheese ripening allows us to design compelling flavor ingredients,” said Sheryl Hudson, savory marketing manager, Cargill Flavor Systems. “These flavor ingredients are available now (www.cargill.com/flavors) and is one of several solutions we are pleased to offer manufacturers that can help develop great-tasting consumer products.”
Cargill’s new line of specialty cheese flavor ingredients complement the company’s extensive line of flavor systems spanning dairy, vegetable, herb, fruit, meat and poultry flavors and ingredients for a variety of applications. To learn more about our product line and order samples, please call Customer Service at 1-800-234-2539.
Cargill is an international provider of food, agricultural and risk management products and services. With 158,000 employees in 66 countries, the company is committed to using its knowledge and experience to collaborate with customers to help them succeed. For more information, visit http://www.cargill.com.