Insights

While yield is a key consideration driving rennet choice, there are other considerations. Your choice of rennet also influences the texture and functionality of your cheese, as well as whey quality. And you need a product that matches your end market requirements. This article compares various rennet types across all these parameters.

The regulatory landscape is inconsistent across regions, which makes probiotic labeling of dairy very challenging. Many companies struggle to balance scientific accuracy, regulatory compliance and consumer-friendly messaging. With a clear understanding of this complex regulatory landscape, you can get it right.

Stirred yogurt manufacturers need to deliver on three key consumer demands: a thick, creamy texture, a simple ingredient list and an affordable price. These goals can conflict, as thickness is often built with additional ingredients. This can lead to longer, more complex labels and/or increase production costs. There is another way however. Through fermentation using natural texturizing yogurt cultures, you can build thick, creamy texture from within.

Consumers want more from yogurt; they’re demanding functional benefits such as gut health and immunity. So which probiotic is best to add to yogurt and other fermented milk products? This article helps find the answer, with a focus on probiotic strains’ compatibility with yogurt starter cultures, as well as their performance, viability and sensory impact. These are key considerations when selecting probiotic strains for yogurt.

An integrated approach to proteolysis control right across the cheesemaking process helps to reduce bitterness in aged cheese.

Pasta filata accounts for approximately 22% of global cheese production. At 5.6 million tonnes produced annually and a projected annual growth of 2% to 4% by 2030, this expanding market presents a clear opportunity for cheesemakers who can meet the rising demand.

Our 2025 proprietary study into fermented milk consumers delivers valuable insights into how global consumers feel about fermented milk products such as yogurt, quark, kefir and skyr. Drawing on a global sample of 11,000 consumers, this study leverages deep attitudinal exploration to show that in this mature market, consumers are still hungry for more.

As in all cheese segments, taste is king and the primary consumption driver in white-brined cheeses like Feta. Their salty, tangy flavors have made white-brined cheeses a staple in salads and cooking, and their global popularity is rising.

To prevent bacteriophage in cheesemaking, your culture management needs to excel on six critical points.