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Dispatches from IFT

Giving process cheese a healthy makeover

By Jess Halliday , 30-Jun-2009
Last updated the 30-Jun-2009 at 12:30 GMT

Land O’Lakes discusses the latest development in process cheese, with 50 per cent lower fat and 35 per cent lower sodium.

Paul Hughes, Land O'Lakes scientist introduces process cheese – a mix of natural cheeses blended with water and emulsifiers into a homogeneous mass. It has wide ranging applications in products from sandwiches to macaroni and cheese.

 

Heather Anfang, director of ingredient solutions, discusses Land O'Lakes’ new process cheese offering. Made with a blend of lower fat cheeses, lower fat milk, and low sodium emulsifiers, it is in keeping with the health and wellness trend in the food industry.

 

While the healthier cheese may taste less salty when tasted alongside the original version, Anfang assures that in applications the differences are not perceptible.

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